Ingredients
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2 lbs asparagus
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1 lemon
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1 tbsp honey
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2 tsp Dijon mustard
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1/4 cup olive oil
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1/4 cup chopped chives
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1 sheet lightly salted matzo
Steps
1
Bring 1 inch of salted water to a boil in a large pot. Trim the asparagus. Add asparagus to pot and cover. Cook 5–6 min., until tender. Drain in a colander and rinse with cold water; drain well.
2
Meanwhile, grate the zest and squeeze juice from the lemon into a small bowl. To bowl, add the honey, mustard, oil, and chives. Season with salt and pepper. Whisk to combine. To serve, add asparagus to a platter and toss with the dressing. Right before serving, crumble the matzo on top.
