Potato and Asparagus Kugel
Recipe archives for the Jewish Food Mailing List
Ingredients
- 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)
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