2 medium 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
14 1/2 ounces canned asparagus cuts, well drained
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
pepper to taste
lettuce leaves for garnish
black olives for garnish
cherry tomatoes for garnish
matzo crackers
Servings: 2
1. 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.
2. To serve, scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.
Yield: 2 1/2 cups
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
14 1/2 ounces canned asparagus cuts, well drained
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
pepper to taste
lettuce leaves for garnish
black olives for garnish
cherry tomatoes for garnish
matzo crackers
Servings: 2
1. 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.
2. To serve, scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.
Yield: 2 1/2 cups
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