| 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 asparagus 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 |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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