Asparagus & Soft-Boiled Egg with Polenta

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Vegetarian creamy satisfaction! - Jow

Camille C.
Camille C.

4 minutes

Prep time

19 minutes

Cook time

575 cal.

Per serving


Stovetop, Pot (small), Frying pan


Asparagus (fresh)

Step 1

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

Asparagus (fresh)

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.

Milk (whole)

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.

Parmesan (grated)

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!

Nutrition facts

Average estimated amount for one serving

Energy575 cal.
Fat20 g
Carbohydrates69 g
Protein29 g
Fiber7 g

On average, one serving of the recipe "Asparagus & Soft-Boiled Egg with Polenta" contains 575 Energy, 20 g of Fat, 69 g of Carbohydrates, 29 g of Protein, 7 g of Fiber.

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Asparagus & Soft-Boiled Egg with Polenta