| | Directions | | Preheat oven to 400°. Spread the pistachios on a baking dish and toast for 8 minutes, or until lightly browned. Let cool, then coarsely chop. Set aside. Steam the asparagus until just tender, about 10 minutes. In a large skillet, melt the margarine over moderately high heat and add steamed asparagus. Season with salt and toss to coat, then transfer to a platter. Finely chop the eggs and crumble over the top. Garnish with toasted pistachios and chopped herbs, and serve. |
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| Ingredients | | - |  | 1/3 cup shelled pistachio nuts |
| - | | 2 1/2 pounds white asparagus, peeled |
| - | | 2 tablespoons unsalted margarine |
| - | | salt, to taste |
| - | | 2 hard-boiled eggs |
| - | | 1 tablespoon chives, chopped |
| - | | 1 tablespoon parsley, chopped |
| - | | 1 teaspoon tarragon, minced |
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