Green Asparagus and Polenta
Ingredients:
Serves 4
- CastelineS Classic Olive Oil
- Saffron
- 12 Asparagus spears
- Vegetable broth
- Drizzle of Classic Fruité Vert olive oil
- Parmesan shavings
For the polenta:
- 125 g medium-grain traditional polenta
- 1 L water or broth
- 1 ½ teaspoons salt
- 35 g grated Parmesan
- ½ cup olive oil
Bring the water to a boil, add the saffron, then the polenta while stirring.
Cook for 25 minutes, stirring occasionally.
At the end of cooking, add the Parmesan, salt, and CastelaS Fruité Vert olive oil. Mix everything with a whisk. (The polenta should remain fluid)
Peel the asparagus and trim the ends. Cook in vegetable broth with a drizzle of CastelaS Fruité Vert olive oil.
Be careful not to overcook the asparagus, so monitor the cooking time.
On a plate, place the polenta and 3 asparagus spears per person.
Add a few Parmesan shavings and a drizzle of CastelaS Fruité Vert olive oil. Serve hot.