Asparagus with Polenta Crumb
This Asparagus with Polenta Crumb from food writer Celia Brooks is a great snack or side dish to share with friends and family. It is a fabulous way to make the most of the asparagus season!
Ingredients
- 250g green asparagus spears, lower parts of the stems removed, cut into 2 cm pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon polenta
- 1 tablespoon ground almonds
- 20g Parmesan cheese, finely grated
Method
Preheat the oven to 200°C and line a baking tray.
Place the asparagus in a bowl and stir through the olive oil to coat evenly.
In a small bowl mix together the polenta, ground almonds and grated Parmesan then season with salt.
Add to the asparagus and stir through. Spread the asparagus with every last crumb of coating in one layer on the baking tray.
Bake for 15 – 20 minutes until golden and sizzling. Cool for about 2 minutes then transfer your asparagus with polenta crumb to individual plates or bowls and eat right away.
Ingredients
- 250g green asparagus spears, lower parts of the stems removed, cut into 2 cm pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon polenta
- 1 tablespoon ground almonds
- 20g Parmesan cheese, finely grated
Method
Preheat the oven to 200°C and line a baking tray.
Place the asparagus in a bowl and stir through the olive oil to coat evenly.
In a small bowl mix together the polenta, ground almonds and grated Parmesan then season with salt.
Add to the asparagus and stir through. Spread the asparagus with every last crumb of coating in one layer on the baking tray.
Bake for 15 – 20 minutes until golden and sizzling. Cool for about 2 minutes then transfer your asparagus with polenta crumb to individual plates or bowls and eat right away.
