for 2 people

Polenta

½ tbsp	olive oil
500 g	green asparagus, lower third peeled, tips set aside, remainder cut into slices approx. 5 mm thick
½ tsp	salt
4 dl	water
75 g	medium-fine polenta

Asparagus

1 tbsp	olive oil
¼ tsp	salt
1 bunch	wild garlic (approx. 20 g), roughly chopped

To serve

60 g	grated Gruyère
	salt and pepper to taste
30 g	hazelnuts, roasted, coarsely chopped

How it's done

Polenta

Heat the oil in a pan. Add the asparagus slices, season with salt, sauté for approx. 1 min. Pour in the water, bring to the boil. Stir in the polenta, simmer for approx. 4 mins. over a low heat, stirring constantly to form a thick paste. Cover the polenta and keep warm.

Asparagus

Heat the oil in a non-stick frying pan. Add the reserved asparagus tips, season with salt, stir fry for approx. 5 mins. Add the wild garlic, sauté briefly.

To serve

Mix the cheese into the polenta, season and serve. Top with the asparagus and hazelnuts.

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