Asparagus & Soft-Boiled Egg with Polenta

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Vegetarian creamy satisfaction! - Jow

Camille C.
Camille C.
555
Easy

4 minutes

Prep time

19 minutes

Cook time

575 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small), Frying pan, Knife

recipe

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.

Egg

Step 3

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

Egg

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.

Polenta

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

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

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