Parmesan polenta bowl with buttered British asparagus
Serves: 2
Prep: 5 minutes
Cooking Time: 15 minutes
Ingredients
- a small handful of hazelnuts, roughly chopped
- 600ml vegetable or chicken stock
- 150g polenta
- 50g parmesan, freshly grated
- 30g butter
- salt and freshly ground black pepper
- 200g British asparagus tips
- a handful of basil, roughly chopped
