Polenta with Buttered Asparagus - Serving Dumplings
Polenta with Buttered Asparagus. Served with a fried egg and topped with lemony basil oil. Ready in 20 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.servingdumplings.com.
Ingredients
- 7 ounces asparagus (thin spears)
- 2 garlic cloves (minced)
- 20 basil leaves
- 2 tbsp pine nuts
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- 2 eggs
- grated Parmesan (for serving)
- 4 1/2 ounces instant polenta
- 1 cup milk
- 1 cup vegetable broth
- 2 ounces grated Parmesan
- 1 tbsp unsalted butter
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