Asparagus with Polenta Crumb

June 5, 2023

This Asparagus with Polenta Crumb gets tossed with dry polenta, ground almonds and parmesan cheese, and roasted in the oven. It has a wonderfully crispy texture.

Prep: 5 mins
Cook: 10 mins
Yields: 4 Servings

Ingredients

1 pound asparagus spears, lower part of stems snapped off, cut into 2-inch pieces

1 tablespoon extra virgin olive oil

1 tablespoon polenta

1 tablespoon ground almonds

3½ tablespoons parmesan cheese or vegan alternative, finely grated

Lemon wedges, to serve

Directions

1Preheat the oven to 400° F and line a baking sheet. Place the asparagus in a bowl and stir through the olive oil to coat evenly.

2In a small bowl, mix together the polenta, ground almonds and grated parmesan and season with salt. Add to the asparagus and stir through. Spread the asparagus, with every last crumb of coating, in one layer on the baking tray.

3Bake for 15–20 mins, until golden and sizzling. Cool for about 2 minutes, then transfer to individual plates or bowls and eat right away.

ALTERNATIVE

1Substitute 10g nutritional yeast flakes for parmesan to make this vegan.

Recipe adapted from Celia Brooks, Borough Market.

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