4 tablespoons olive oil or chicken fat
1 large Spanish onion, diced
2 bunches scallions, white part cut into 1/2-inch pieces, green part into 1-inch pieces
Coarse salt and freshly ground black pepper
1 bunch asparagus (about 1 pound), trimmed, peeled, halved lengthwise, and cut into 1-inch pieces
3 cups farfel (or crushed matzo)
2 cups hot chicken stock
Heat the oil or chicken fat in a large skillet over medium heat, add onion, lower heat, and cook approximately 15 minutes, stirring frequently, until caramelized. Add the white parts of the scallions and cook for 5 minutes. Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
Bring a small pot of water to boil, and add 1 tablespoon coarse salt. When it returns to a boil, add the asparagus and blanch for 1 minute. Drain and refresh in ice water. When asparagus is cool, drain and add to onion mixture.
Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel. Stir in the vegetables and half the stock. Continue to stir until the liquid is absorbed. Add the remaining stock and cook until just juicy. Season to taste with salt and pepper. Serve immediately.