1 pack of white asparagus
1 middle size onion
2 piece of garlic
Black pepper and salt
Sprouds from Red raddish and Rucola
And some leaves from east Indian cherry
Peal the asparagus and boil them in a bit salt and pepper leave them whole
Take a pan and put your olive oil (or good butter) and stew your onion and garlic and black pepper salt and fresh pasley
end put it a side
Take a pot and put there your hot water in and your vegetable paste and spice it good.
Because Polenta has not much taste
When your boullion start boiling slowly start to put your Polenta and stir good
and when it's thick take it from the fire and put the stew onion and garlic and parsley in it
take a inox cilinder form and put the polenta in untill the top(see photo)
and slowly remove it upwards when placed on the plate
put the rest on the plate and decorate with the sprouds and cherry l eaves
and use some vinaigrette on it
you can make a sauce to to put on but i prefer to keep it simple and taste the variety
Polenta is a healthy gluten-free grain and good source of antioxidants that help protect your eyes and reduce your risk of certain chronic diseases.
Iron, magnesium, and zinc are all essential minerals. Although polenta does not provide large amounts of these minerals, they still count towards a healthful diet.
White asparagus is enriched with vitamins such as niacin, riboflavin, thiamin, vitamin-B6, and pantothenic acids. These vitamins are necessary for maximum cellular metabolic and enzymatic functions. Moreover, white asparagus is rich in antioxidants, such as Vitamin A, C, and E.