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1
Snap the ends off the asparagus where they break naturally.
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2
Peel the spears.
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3
Cut the asparagus in one-inch lengths.
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4
Place the asparagus in a steamer or in a pot of simmering water and steam or cook about three minutes, until they are just tender and still bright green.
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5
Drain the asparagus, if necessary, and refresh under cold running water.
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6
Dry them well.
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7
Heat a tablespoon of the butter or oil in a large nonstick skillet.
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8
Saute the onions over medium-low heat until they are golden, about six minutes.
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9
Remove the onions from the pan and mix them with the asparagus.
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10
Crumble the matzohs and soak them in a bowl of hot water about 30 seconds.
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11
Drain well and squeeze out as much water as possible.
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12
Mix the eggs and matzohs together in a bowl.
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13
Season with salt and pepper.
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14
Stir in the onions and asparagus.
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15
Heat the remaining butter or oil in the skillet.
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16
Add the matzoh mixture and cook over medium-high heat several minutes, until the mixture sets on the bottom and around the edges.
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17
Cover the skillet with a large plate and, holding both plate and skillet together, flip them over so the matzoh brei is cooked side up on the plate.
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18
Slide it back into the pan and cook the second side.
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19
Cut it in wedges and serve with a sprinkling of grated cheese, if desired.
