Asparagus & Soft-Boiled Egg with Polenta

recipe

• 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!