A crunchy Polonaise topping is irresistible whether sprinkled over asparagus, cauliflower, fried fish or steamed rice.
Plus: More Vegetable Recipes and Tips
1/3 cup shelled pistachio nuts
2 1/2 pounds white asparagus, peeled, or green asparagus
2 tablespoons unsalted butter
2 hard-cooked eggs
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 teaspoon minced tarragon
How to Make It
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.
Steam the asparagus until just tender, about 10 minutes.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.