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Shared By Katria Williams

Parmesan Polenta with Buttered Asparagus

Ingredients

  • 200 g (7 oz) green asparagus, thin spears
  • 2 garlic cloves, minced
  • 20 basil leaves, finely chopped
  • 2 tbsp pine nuts
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • salt + black pepper
  • 2 eggs
  • grated Parmesan, for serving
  • polenta
  • 125 g (4.4 oz) instant polenta
  • 250 ml (1 cup) milk
  • 250 ml (1 cup) vegetable broth
  • 50 g (1.8 oz) grated Parmesan
  • 1 tbsp unsalted butter
  • salt + black pepper

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