Stovetop, Pot (small), Frying pan
Wash the asparagus. Trim the bottom third of the stalks.
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.
Add the eggs to a pot of salted boiling water. Cook for 6 min.
Then plunge the eggs into a bowl of icy cold water to stop the cooking. Peel once cooled.
Bring the milk to a gentle boil in a small pot. (The same pot as the eggs if you like!) Season with salt & pepper.
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.
Add a dab of butter & the grated parmesan to the polenta. Stir it all together.
Spread the polenta over a serving plate. Top with the asparagus & soft-boiled eggs. Slice the eggs in half. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
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.