Heat 1 tablespoon of oil in a frying pan over medium high. Saute onions, mushrooms and asparagus until soft, about 15 minutes. Stir in sun dried tomatoes, rosemary, salt and pepper. Remove from heat, allow to cool then stir in eggs.
Place matzos in a colander, pour over the boiling water then drain. Stir into the egg mixture.
Heat the last of the oil in the frying pan then pour in the matzo egg batter, 1/4 cup at a time, making little matzo pancakes. Cook until golden brown, about 2 minutes per side.