| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Appetizers, Holiday |
2 |
Servings |
INGREDIENTS
| 2 |
|
Medium sized red onions |
|
|
Thinly sliced |
| 1 |
|
Large yellow onion, thinly |
|
|
Sliced |
| 2 |
tb |
Peanut oil |
| 3 |
|
Scallions, cut in 1" pieces |
|
|
Use white and green parts |
| 1 |
c |
Walnuts |
| 2 |
|
Hard cooked eggs, quartered |
| 14 1/2 |
oz |
Can, asparagus cuts, well |
|
|
Drained |
| 1/2 |
ts |
Cumin |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
|
Lettuce leaves for garnish |
|
|
Black olives for garnish |
|
|
Cherry tomatoes for garnish |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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