MATZO BREI WITH MUSHROOMS AND ASPARAGUS (for two)
8 asparagus tips
4 tablespoons unsalted butter
8 cremini mushrooms, stemmed and cut into sixths
kosher salt and freshly ground black pepper, to taste
three 6 inch square pieces matzo
5 eggs, lightly beaten
1 tablespoon minced flat-leaf parsley, for garnish (optional)
- Bring 8 cups of water to a boil in a 4 quart pot. Add the asparagus and cook until just tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to a bowl of ice water, reserving the boiling water. Let the asparagus chill for about 5 minutes, then drain and set aside.
- Heat 2 tablespoons butter in a 10 inch skillet over medium high heat. Add the mushrooms and cook, stirring occasionally, until just tender, 4 to 5 minutes. Add the asparagus, season with salt and pepper, and remove the pan from the heat. Set aside.
- Break the matzo into 1 inch pieces and transfer to a strainer set over the sink. Slowly pour the reserved boiling water over the matzo to soften it; let the matzo sit for 4 minutes.
- Transfer the softened matzo to a bowl, add the eggs, and combine. Heat the remaining butter in a 10 inch skillet over medium high heat. Add the matzo mixture, reduce heat to medium low and cook, turning the mixture occasionally with a rubber spatula, until cooked to the desired doneness, 2 to 3 minutes for soft curds.
- Divide the matzo mixture between two plates, top with the reserved mushrooms and asparagus, garnish with parsley and serve.
adapted from James Oseland, Saveur: The New Comfort Food