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. ~–