Green Asparagus and Polenta


& Classic

Serves 4
  • Saffron
  • 12 asparagus stalks
  • Vegetable stock
  • Classic Fruité Vert Olive Oil
  • Parmesan shavings
  • For the polenta:
  • 125g / 4.5oz traditional medium-ground polenta
  • 1 litre / 2.10 pts water or stock
  • 1.5 teaspoons salt
  • 35g / 1.25oz grated parmesan
  • Half a glass of olive oil

Boil the water, then add the saffron and polenta while stirring.

Cook for 25 minutes, stirring occasionally.

Once the polenta is cooked, add the parmesan, salt and CastelaS Fruité Vert Olive Oil. Mix with a whisk: the polenta must remain fluid.

Peel the asparagus and cut off the bases. Cook in vegetable stock with a little CastelaS Fruité Vert Olive Oil. NB: keep a close eye on the asparagus, which mustn’t overcook.

Arrange some polenta and 3 asparagus on each plate.

Add some parmesan shavings and a little CastelaS Fruité Vert Olive Oil. Serve hot.