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Yield: about ½ cup of crumbs, enough to top about 2 pounds asparagus

Even vegetable-haters might try asparagus, fresh spinach, or broccoli sprinkled with these tasty toasted matzoh crumbs. The crumbs also add crunch to gratins, vegetable purees, and more. For a very simple main course during Passover, try sole or snapper, glossed with olive oil or lemony mayonnaise, then sprinkled with the crumbs and baked just until the fish flakes. 

While matzoh meal works well here, coarse crumbs home-prepared from whole matzohs really make this dish shine. If you can steal the time, it is worthwhile making a large batch to have on hand throughout the holiday. (See Cook’s Note for method.)

To top roasted asparagus, I often use this flavor combination of tarragon and lemon. But feel free to try other herbs and spices as well.

2 tablespoons extra virgin olive oil

1 teaspoon minced garlic

1/2 cup matzoh meal or coarse matzoh crumbs

Salt and freshly ground black pepper

2 tablespoons minced fresh tarragon

1 teaspoon finely grated lemon zest

Heat the oil in a medium skillet over medium heat. Add the garlic and sauté 1 minute. Add the matzoh meal or crumbs made from whole matzoh, season generously with salt and pepper, and cook, stirring, until light golden brown. Remove the skillet from the heat and stir in the tarragon and lemon zest.

Cook’s Note: To prepare homemade matzoh crumbs from whole matzoh, whirl small pieces of matzoh (egg matzoh makes particularly delicious crumbs) in a blender or food processor using the pulse motion until desired texture is achieved. Or place in a resealable plastic bag and use a rolling pin or your hands to crush the matzoh. A medium grind, with a slightly uneven texture is best for crumb coatings.