Triple Onion Pecan Pate

• 2 medium sized red onions thinly sliced
• 1 large yellow onion, thinly sliced
• 2 tablespoons peanut oil
• 3 scallions; cut in 1-inch pieces use white and green parts
• 1 cup Pecan Valley Pecan Pieces
• 2 hard cooked eggs; quartered
• 1 14½-ounce can asparagus; well drained
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon sea salt
• Pepper to taste
• 1 lettuce leaves for garnish
• Black olives for garnish
• Cherry tomatoes for garnish

1. 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.
2. Transfer to food processor with pecans, eggs, asparagus, cumin, paprika and salt and chop coarsely. Spoon into bowl and season to taste with pepper. Chill.
3. To serve: scoop onto lettuce lined dish. Garnish with black olives and cherry tomatoes. Serve with matzos.

Makes 2½ cups