White Asparagus with Pistachio Polonaise

A crunchy Polonaise topping is irresistible whether sprinkled over asparagus, cauliflower, fried fish or steamed rice.

Plus: More Vegetable Recipes and Tips

  • Servings: 4 SIDE-DISH SERVINGS

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  • 1/3 cup shelled pistachio nuts
  • 2 1/2 pounds white asparagus, peeled, or green asparagus
  • 2 tablespoons unsalted butter
  • Salt
  • 2 hard-cooked eggs
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced tarragon

How to make this recipe

  1. Preheat the oven to 400°. Spread the pistachios in a pie plate and toast for 8 minutes, or until lightly browned. Let cool, then coarsely chop.

  2. Steam the asparagus until just tender, about 10 minutes.

  3. In a large skillet, melt the butter over moderately high heat until lightly browned, about 3 minutes. Add the asparagus, season with salt and toss to coat, then transfer to a platter. Coarsely grate the eggs over the top. Sprinkle with the nuts, chives, parsley and tarragon and serve.

Contributed By Published June 2000

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