1 lb medium asparagus spears, snapped at the ends, stalks peeled, cut into 1” lengths
1 onion, diced
2 Tbsp olive oil
5 pieces of matzo
1 tsp fresh tarragon, chopped
1 tsp kosher salt
½ tsp ground white pepper
½ cup grated parmesan, optional for those who don’t keep kosher.
Preheat oven to 350°. Oil a deep dish pie plate or 9×13 glass pan
Bring a small saucepan to boil. Add asparagus and simmer for 3 minutes. Remove from heat and drain. Plunge into cold water and drain again. Set aside.
Crumble matzo into a bowl. Cover with hot water and set aside for 5 minutes.
Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
Beat eggs in a large bowl. Drain matzo and add to eggs. Mix in asparagus, onion, tarragon, salt and pepper. Mix in parmesan, if using.
Pour batter into prepared pan and bake for 30 minutes. Slice into wedges and serve. Serves 6-8.