Polenta With Sundried Tomato and Basil, Asparagus Wrapped in Prosciutto, Served With Foaming Holland
Indulge in Polenta with Sundried Tomato and Basil, paired with Prosciutto-Wrapped Asparagus and Foaming Hollandaise—inspired by a Bristol restaurant. Perfect for a special dinner!
Keywords
- Comfort
- Nibbly
Ingredients
- 1 litre boiling water
- 1 handful fresh basil (chopped)
- 1 handful sundried tomatoes (preserved in oil, chopped)
- fresh green asparagus (6 spears)
- 6 slices prosciutto
- 2 eggs (separated)
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 110 grams butter
- salt
- black pepper (freshly milled)
- 175 grams cornmeal (fine)
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