Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Triple Onion Walnut Pate

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 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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