Triple-Onion Walnut Pate Categories: Lettuce, Tomato, Scallion, Red Onion, Onion, Asparagus, Walnuts, Holidays, Appetizers 2 Medium sized red onions, thinly sliced 1 Large yellow onion, thinly sliced 2 tablespoons of peanut oil 3 Scallions, cut in 1" pieces, use white and green parts 1 cup of walnuts 2 Hard cooked eggs, quartered 14 1/2 ounce can of sparagus cuts, well drained 1/2 teaspoon of cumin 1/2 teaspoon of paprika 1/4 teaspoon of 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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