Asparagus with Lemon Matzo Crumble is a traditional Jewish recipe for a classic vegetarian dish or accompaniment of asparagus topped with a matzo, onion and garlic crumble flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Asparagus with Lemon Matzo Crumble.
For the Matzo Crumble:
4 tbsp butter
3 tbsp vegetable oil
3 garlic cloves, crushed
2 tbsp freshly-squeezed lemon juice
4 spring onions, finely chopped
300g matzo meal
1/2 tsp salt
Method:
Begin by cooking the asparagus. Trim off or snap off the wooden bases of the stems. If the stalks are thick then peel with a vegetable peeler. Separate into bundles of about 8 spears each and tie with string (ensure the tips all point in the same direction).
Add water to a depth of 3cm in a large frying pan or wok. Bring to a boil then add the asparagus and cook until tender (about 5 minutes). Remove the bundles with a slotted spoon then cut the string and refresh the asparagus under plenty of cold, running water. Blot dry with paper towels and set aside.
For the crumble: Combine the butter and oil in a small pan and heat gently until melted. Stir in the garlic along with the lemon juice and spring onions. Fry for 2 minutes then stir in the matzo meal. Continue coking, stirring frequently, until the matzo meal turns dry and crisp. Take off the heat and set aside.
To finish, arrange the cooked asparagus in an oven-proof dish. Sprinkle with the lemon juice and salt then drizzle the melted butter over the top. Sprinkle the crumble mix over the top then transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until warmed through. Serve immediately.
