Ingredients
The following ingredients have 4 Servings
- ½ bunch asparagus (fresh)
- 1-2 tablespoons olive oil
- 1 clove garlic (smashed)
- squirt lemon juice
- salt and pepper (to taste)
- 4 cups water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 3/4 cup cornmeal (fine)
- 3/4 cup cornmeal (coarse)
- ¾ cup ricotta (well drained)
- 3 tablespoons Romano Cheese (grated)
- 1 teaspoon olive oil
- 1 teaspoon lemon juice (freshly squeezed)
- pinch nutmeg
- pinch pepper
- 2-3 tablespoons mozzarella cheese (grated, for topping)
- fresh thyme (to garnish)
Instruction
- Wash and trim the asparagus.
- Cut the asparagus stalks in half.
- In a large skillet, over high heat, heat 1-2 tablespoons of olive oil.
- Add the cut-off asparagus bottoms and sauté for about 3 minutes. Make sure to give the pan a few shakes during this process.
- Add the top half of the asparagus and smashed garlic clove and sauté for another minute or so. Just before removing the pan from the heat, squirt a little lemon juice over the top and give it a few more shakes. Season with salt and pepper to taste.
- Set aside the sautéed asparagus while we prepare the polenta.
