2 Medium sized red onions
Thinly sliced
1 Large yellow onion, thinly
Sliced
2 tb Peanut oil
3 Scallions, cut in 1" pieces
Use white and green parts
1 c Walnuts
2 Hard cooked eggs, quartered
14 1/2 oz Can, asparagus cuts, well
Drained
1/2 ts Cumin
1/2 ts Paprika
1/4 ts Salt
Pepper to taste
1 Lettuce leaves for garnish
Black olives for garnish
Cherry tomatoes for garnish
In large skillet, fry red and yellow onions in hot oil, until
golden. Lower heat and cook 2 to 3 minutes longer until limp. (Do
not let onions become too brown.) Add scallions and heat through.
Cool slightly. Transfer to food processor with walnuts, eggs,
asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl
and season to taste with pepper. Chill. Makes 2 1/2 cups.
To serve: Scoop onto lettuce lined dish. Garnish with black
olives and cherry tomatoes. Serve with matzos.
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