Asparagus and wild garlic polenta
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Cooking tools:
- Stove
- Saucepan
- Nonstick skillet
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 1 ½ tbsp olive oil
- 500 g green asparagus
- ¾ tsp salt
- 4 dl water
- 75 g medium-fine polenta
- 1 bunch wild garlic (approx. 20 g), roughly chopped
- 60 g grated Gruyère
- salt
- pepper
- 30 g hazelnuts
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