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