---------- Recipe via Meal-Master (tm) v8.02
  Categories: Appetizers, Holiday
       Yield: 2 servings
       2    Medium sized red onions
            Thinly sliced
       1    Large yellow onion, thinly
       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
     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.