Stovetop, Pot (small), Frying pan, Knife
Wash the asparagus. Trim the bottom third of the stalks.
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.
Add the eggs to a pot of salted boiling water. Cook for 6 min.
Then plunge the eggs into a bowl of icy cold water to stop the cooking. Peel once cooled.
Bring the milk to a gentle boil in a small pot. (The same pot as the eggs if you like!) Season with salt & pepper.
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.
Add a dab of butter & the grated parmesan to the polenta. Stir it all together.
Spread the polenta over a serving plate. Top with the asparagus & soft-boiled eggs. Slice the eggs in half. Season with salt & pepper. Enjoy!
View nutritional information
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.