White Asparagus with Pistachio Polonaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A crunchy Polonaise topping is irresistible whether sprinkled over asparagus, cauliflower, fried fish or steamed rice. Ingredients:
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 |
Directions:
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.
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