Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Medium sized red onions 14 1/2 oz Can, asparagus cuts, well
Thinly sliced Drained
1 Large yellow onion, thinly 1/2 ts Cumin
Sliced 1/2 ts Paprika
2 tb Peanut oil 1/4 ts Salt
3 Scallions, cut in 1" pieces Pepper to taste
Use white and green parts 1 Lettuce leaves for garnish
1 c Walnuts Black olives for garnish
2 Hard cooked eggs, quartered 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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