Timesaving recipe

This recipe, from The New York Times Passover Cookbook, gives traditional matzo brei a spring face-lift, creating a dish that's close to a frittata.

1/2 pound medium-size asparagus

3 tablespoons butter or olive oil

1 cup thinly sliced onions

5 matzos

6 large eggs, beaten

Salt and freshly ground black pepper, to taste

Snap the ends off the asparagus. Cut the spears into 1-inch lengths. Place the asparagus in a steamer basket and steam until just tender, about 3 minutes. Run under cold water to stop cooking. Drain well.

Melt 1 tablespoon butter or heat 1 tablespoon oil in a large nonstick skillet over medium-low heat. Add the onions and cook until golden, about 6 minutes. Transfer onions to bowl with asparagus.

Crumble the matzos and soak them in a bowl of hot water about 30 seconds. Drain well and squeeze out as much water as possible. In a bowl, mix the eggs and matzos together. Season generously with salt and pepper. Stir in the onions and asparagus.

Melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the matzo mixture and cook several minutes or until the mixture is set on the bottom. Cover the skillet with a large plate. Holding the plate and skillet together, flip them over so the matzo brei is cooked side up on the plate. Slide it back into the pan and cook the second side.

Cut into wedges.