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Potato and Asparagus Kugel (D/M/P, KLP)
Source: "1,000 Jewish Recipes," by Faye Levy
Serves: 6

2-1/4 pounds boiling potatoes (about 6 large) unpeeled
1-1/2 pounds thick or medium asparagus, peeled and cut into 1" pieces
4 to 6 tablespoons vegetable oil, schmaltz or butter
2 large onions, chopped
Salt and freshly ground pepper to taste
1 large egg, beaten
Paprika (for sprinkling)

Put potatoes in a large saucepan, add enough water to cover and a pinch of salt, and bring to a boil. Cover and simmer over low heat 35 to 40 minutes or until very tender. Drain and leave until cool enough to handle.

Boil asparagus in a saucepan of boiling salted water to cover 3 minutes or until tender. Remove asparagus with slotted spoon, reserving cooking liquid. Rinse asparagus wit cold water and drain it well.

Heat 2 tablespoons oil in a large skillet, add onions and sauté over medium heat until golden brown, about 20 minutes. Remove 1/2 cup sautéed onions for mixing with potatoes. To onions in skillet add asparagus, sprinkle with salt and pepper, and toss over low heat for 2 minutes.

Preheat oven to 350°F.

Peel potatoes while still fairly hot. Mash them with a potato masher or food mill, not in a food processor. Add remaining oil and stir until blended. Add reserved 1/2 cup of diced onion. If using the smaller amount of fat, add 2 tablespoons of the reserved asparagus cooking liquid. Add salt and pepper. Mixture should be seasoned generously. Add egg and mix well.

In a greased 2-quart casserole, layer half of potato mixture (about 2-1/2 cups), top with all of asparagus mixture, then with remaining potatoes. Smooth top.

Sprinkle casserole lightly with paprika and bake uncovered about 50 minutes or until top is firm and lightly golden at edges. Let stand about 10 minutes before serving.

Posted by Caryn Bloomberg

Nutritional Info Per Serving: N/A