Fresh Asparagus Custard

YIELD: 6 servings


1 cup sliced onion
2 Tablespoons vegetable oil
4 cups diagonally sliced fresh asparagus
1 cup sliced mushrooms
1/2 teaspoon salt
Pepper to taste
1 teaspoon dried thyme crushed
5 eggs beaten
1/4 cup chicken broth or water
1/2 cup crumbled matzos optional


Sauté onions in oil until softened. Add asparagus and mushrooms; sauté until crisp-tender. Add seasonings and mix well. Divide vegetables into 6 oiled 6-ounce ramekins or custard cups. Mix broth into eggs. Pour egg mixture evenly over vegetables. If desired, sprinkle matzo over top. Bake at 350°F for 25 to 30 minutes or until knife blade inserted near center comes out clean.