SPRING ASPARAGUS WITH MATZO-MEAL DRESSING

SPRING ASPARAGUS WITH MATZO-MEAL DRESSING image

Number Of Ingredients 8

2 pounds Asparagus trimmed and the bottom third of each spear peeled with a vegetable peeler
10 stalks Fresh Chives
2 cloves Garlic minced
2 ounces Margarine 1/2 stick
2 tablespoons Fresh Parsley minced
1/4 cup Matzo Meal
1 cup Chicken Broth
1 teaspoon Fresh Lemon Juice to taste

Steps:

Divide the asparagus into 10 bundles and tie each bundle with kitchen string.
Tie the chives loosely together.
In a large deep skillet of boiling salted water cook the asparagus bundles for 3 to 7 minutes, or until the spears are tender but not limp
Transfer the asparagus bundles with tongs to a bowl of ice and cold water to stop the cooking, transfer them with the tongs to paper towels and pat them dry
Blanche the chives in the boiling water until they just turn bright green and plunge them immediately into the icewater
Drain the chives, pat them dry, and discard the string.
Tie each bundle of the asparagus with the chive and discard the string.
Arrange the asparagus bundles decoratively on a microwave safe or heat proof platter.
In a saucepan cook the garlic over moderately low heat, stirring until it is softened. Stir in the parsley the matzo meal and enough of the broth to make a thick sauce..
Season the sauce with salt and pepper and spoon it decoratively over the asparagus bundles.
The asparagus may be prepared up to this point 2 days in advance and kept covered and chilled.
Reheat in a microwave or oven until it is just heated through.
Just before serving sprinkled the asparagus with the lemon juice