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Asparagus with lemon polenta

  • Timer Prep 5 min
    Cook 55 min
  • Chart 546.0 cal/
    serving
  • Chef hat Medium
    effort

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.