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.