Onion And Asparagus Kugel
makes 12 muffin-size kugels
Several years ago, Gourmet ran a kugel recipe that called for diving the batter into 12 muffin tins. It produces a more textured kugel, more noodle popover than casserole. Next to a pot roast or brisket, the individual kugels are almost like a Passover version of Yorkshire pudding.
6 ounces egg noodles
1 stick unsalted butter
2 medium white onions, chopped
1 pound asparagus, trimmed and chopped
10 ounces sour cream
10 ounces cottage cheese
1 tablespoon poppy seeds
4 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
prep: 20 minutes
total: 1 hour
pot
large saute pan
muffin pan with 12 cups (or 12 muffin tins)
large bowl
whisk
1. Bring a pot of salted water to a boil. Cook the noodles according to the package instructions, until al dente. In a colander, rinse the noodles under cold water and then drain them well.
2. Meanwhile, preheat the oven to 425F.
3. In a large saute pan, melt the butter over medium heat. (Spoon out a little butter to use to brush the bottoms of the muffin cups.) When the butter's foam has subsided, stir in the onions and sprinkle them with a little salt and pepper. Cook, stirring often, until the onions begin to brown, 8-10 minutes.
4. Stir in the chopped asparagus and cook, stirring occasionally, until it turns bright green but is still firm, 3-5 minutes.
5. Pour the onion-asparagus mixture into a large bowl. Stir in the drained noodles and the sour cream, cottage cheese and poppy seeds. Lightly beat the eggs with a sprinkling of salt and pepper, then stir them into noodles to combine well.
6. Divide the noodles evenly among muffin tins. Bake on the middle rack for 20-25 minutes. The kugel should be golden and puffed up like muffins. Let cool for a few minutes before serving.
