White Asparagus with Pistachio Polonaise

• FAST
• VEGETARIAN

Ingredients

1. 1/3 cup shelled pistachio nuts
2. 2 1/2 pounds white asparagus, peeled, or green asparagus
3. 2 tablespoons unsalted butter
4. Salt
5. 2 hard-cooked eggs
6. 1 tablespoon chopped chives
7. 1 tablespoon chopped parsley
8. 1 teaspoon minced tarragon

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.