Asparagus & Soft-Boiled Egg with Polenta

Step 1

Wash the asparagus. Trim the bottom third of the stalks.

Step 2

Heat a dab of butter in a pan over medium heat. Add the asparagus & a splash of water. Cover & cook for 3 min. Season with salt & pepper. Remove from the heat.

Step 3

Add the eggs to a pot of salted boiling water. Cook for 6 min.

Step 4

Then plunge the eggs into a bowl of icy cold water to stop the cooking. Peel once cooled.

Step 5

Bring the milk to a gentle boil in a small pot. (The same pot as the eggs if you like!) Season with salt & pepper.

Step 6

Slowly stir in or whisk in the polenta. Reduce the heat to low, cover & cook for 7-10 min. Check & stir the polenta occasionally. It should be smooth & creamy. Add a bit of water if needed.

Step 7

Add a dab of butter & the grated parmesan to the polenta. Stir it all together.

Step 8

Spread the polenta over a serving plate. Top with the asparagus & soft-boiled eggs. Slice the eggs in half. Season with salt & pepper. Enjoy!