Asparagus with lemon polenta

Preparation

Grate the Parmesan. Zest the lemons. Snap off any tough stalks of the asparagus spears.

Method

1. 1 Heat oven to 220°C/200°C fan/gas 7.
2. 2 Bring the milk and stock to the boil in a pan over a medium-high heat.
3. 3 Add the polenta in a steady stream, while whisking.
4. 4 Keep whisking for 1 min, reduce the heat to low and cook for 35-45 mins, stirring frequently.
5. 5 Stir in the butter, Parmesan and lemon zest. Season to taste.
6. 6 Meanwhile, place the prosciutto on a lined baking tray and bake for 10 mins, turning once. Set aside.
7. 7 Heat the oil in a griddle or frying pan over a medium-high heat. Cook the asparagus, turning, for 3-4 mins.
8. 8 To serve, top the polenta with asparagus, pieces of prosciutto and some extra grated Parmesan.