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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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 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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