White Asparagus With Pistachio Polonaise

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

1. Preheat the oven to 400u0b0. 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.

nuts, white asparagus, unsalted butter, salt, eggs, chives, parsley, tarragon

Taken from www.myrecipes.com/recipe/white-asparagus-with-pistachio-polonaise (may not work)