Asparagus with Lemon Matzo Crumble

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Asparagus with Lemon Matzo Crumble

 

4 pounds asparagus

4 tablespoons melted pareve margarine

4 teaspoons fresh lemon juice

 

Matzo Crumble:

4 tablespoons pareve margarine

3 tablespoons vegetable oil

3 garlic cloves, crushed

2 tablespoons fresh lemon juice

4 green onions, finely chopped

2 cups matzo meal

1/2 teaspoon salt

 

To cook asparagus: Cut off the woody stems of asparagus, leaving spears about

6-inches long. If stalks are thick, peel with a vegetable peeler, pulling from

stem end toward tip. (Thin spears do not need peeling.) Separate into bundles of

6 to 8 spears each with tips pointing in the same direction. Tie with string.

In a large skillet, bring 1-inch salted water to a boil. Add asparagus and cook

until tender, 3 to 6 minutes after water comes to a boil. Timing depends on size

and age of spears. Remove bundles, cut string and run asparagus until cold water

to stop the cooking. Blot with paper towels. (Asparagus may be refrigerated

overnight wrapped in paper towels. Bring to room temperature before reheating.

To make crumble: In a large microwave-safe bowl, heat margarine and oil on HIGH

(100 percent) one minute or until margarine is melted. Stir in garlic, lemon

juice, green onions, matzo meal, and salt. Microwave, uncovered, on HIGH (100

percent) 6 to 8 minutes, stirring every 2 minutes, until dry and crisp. (Crumble

may be refrigerated up to 3 days or frozen up to 2 weeks. Bring to room

temperature.)

Before serving: Arrange cooked asparagus on microwave-safe platter. Sprinkle

with salt. Cover with waxed paper and microwave on HIGH (100 percent) 2 to 4

minutes or until heated through. Heat margarine and lemon juice until melted.

Drizzle over asparagus. Sprinkle crumble across the center. Serves 10 to 12.

 

 

 

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