Triple-onion walnut pate
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 14½ | ounce | Can, asparagus cuts, well |
| Drained | ||
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| 1 | Lettuce leaves for garnish | |
| Black olives for garnish | ||
| Cherry tomatoes for garnish | ||
Directions
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 2½ cups.
To serve: Scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos. ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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