Sign up for the newsletter now and receive a 5% code for your next order!
(0)

Asparagus on polenta with wild garlic pesto Auto translated

Moderate 7 June 2024
Cooking time
1 h

Spring on your plate.

120 g polenta
200 ml Water
300 ml Plant drink
0 to taste Parmesan, freshly grated
2 Shot Olive oil
400 g green asparagus
120 g Peas
4 tbsp. Wild garlic pesto
50 g Pine nuts
40 g Wild garlic
50 g Parmesan
50 g Sunflower seeds, roasted until golden brown)
150 ml Olive oil
  • Step 1/6

    For the pesto, puree 40 g wild garlic, 50 g Parmesan, roasted sunflower seeds and olive oil in a blender and set aside.

  • Step 2/6

    Toast the pine nuts in a pan without oil until golden brown and set aside.

  • Step 3/6

    Cut the woody ends off the asparagus and cut the asparagus into pieces. Fry in a pan. Finally, add the peas and fry for a short time.

  • Step 4/6

    Turn off the heat and stir the pesto into the vegetables.

  • Step 5/6

    Heat 200 ml water and approx. 300 ml plant-based drink in a pan and stir in the polenta with a whisk. Add more vegetable drink if necessary. Simmer over a low heat for 5-10 minutes while stirring. Stir in the parmesan and a little olive oil to taste and then leave to infuse for 5 minutes.

  • Step 6/6

    Serve the polenta on plates and top with the vegetables. Garnish with extra pesto and pine nuts.

What others say about Asparagus on polenta with wild garlic pesto

0/5

0 Reviews


5 stars

4 stars

3 stars

2 stars

1 star