Asparagus Matzoh Casserole

 

Ok, that wasn't the last Passover recipe this year.  It just wasn't part of Seder.

Actually, I made this once the holiday was over, as a way to use up a couple of sheets of matzoh.  The matzoh is basically taking the place of panko breadcrumbs.  Without the addition of lentils, this does count as a Passover dish, so it's getting that label.

You could also use the mix, minus the matzoh/panko, as quiche filling.  I probably would have done that if the point wasn't to use the matzoh in the first place.

*2 sheets matzoh or stale bread, or 1 C Panko breadcrumbs
*1 lb asparagus
*6 oz shredded Swiss cheese
*2/3 C cream or whole milk
2 eggs
*1 tsp dried tarragon
1/8 tsp white pepper
butter for pan

1. Generously grease an 8x8 casserole with butter (or pan spray).  Preheat oven to 350º.

2.  Bring a medium pot of water to a simmer.  Trim tough ends off asparagus and chop into 1 to 2" pieces. Add to water and blanch until slightly tender and color turns bright, about 3 minutes.  Drain.

3.  In a medium bowl, beat together eggs, cream, tarragon, and white pepper.  Stir in asparagus and shredded cheese.  Crumble matzoh into bowl in bite-sized pieces and stir to distribute.

4.  Pour mixture into casserole.  Bake until set and lightly browned, about 20 minutes.  Allow to stop bubbling before cutting, about 10 minutes.

Difficulty rating  π