Triple Onion Walnut Pate
Yield
2 servingsPrep
25 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
red onion
thinly sliced |
|
| 1 | large |
yellow onion
thinly, sliced |
|
| 2 | tablespoons |
peanut oil
|
|
| 3 | each |
scallions, spring or green onions
cut in 1" pieces, use white and green parts |
|
| 1 | cup |
walnuts
|
|
| 2 | large |
eggs
hard-cooked, quartered |
|
| 14 ½ | ounces |
asparagus
canned, well drained |
|
| ½ | teaspoon |
cumin
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
lettuce leaves
for garnish |
*
|
| 1 | x |
black olives
for garnish |
*
|
| 1 | x |
cherry tomatoes
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
red onion
thinly sliced |
|
| 1 | large |
yellow onion
thinly, sliced |
|
| 3E+1 | ml |
peanut oil
|
|
| 3 | each |
scallions, spring or green onions
cut in 1" pieces, use white and green parts |
|
| 237 | ml |
walnuts
|
|
| 2 | large |
eggs
hard-cooked, quartered |
|
| 419.1 | ml/g |
asparagus
canned, well drained |
|
| 2.5 | ml |
cumin
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
lettuce leaves
for garnish |
*
|
| 1 | x |
black olives
for garnish |
*
|
| 1 | x |
cherry tomatoes
for garnish |
*
|
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 2½ cups.
To serve: Scoop onto lettuce lined dish.
Garnish with black olives and cherry tomatoes.
