Triple Onion Walnut Pate

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Triple Onion Walnut Pate

 

2 medium sized red onions

thinly sliced

1 large yellow onion, thinly sliced

2 tablespoons peanut oil

3 scallions, cut in 1 " pieces, use white and green parts

1 cup walnuts

2 hard cooked eggs, quartered

1 14 1/2 ounce can asparagus cuts, well drained

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon 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.