White Asparagus With Pistachio Polonaise

1. 1

   Preheat the oven to 400u00b0. Spread the pistachios in a pie plate and toast for 8 minutes, or until lightly browned. Let cool, then coarsely chop.

2. 2

   Steam the asparagus until just tender, about 10 minutes.

3. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.