Creamy espresso polenta with green asparagus
Prepared with
EILLES KAFFEE RÖSTMEISTER Espresso
1000g Whole bean
Difficulty
Medium
Preparation time
30 minutes
Diet
Vegetarian
Ingredients
Servings 4
| Anzahl | Zutat |
|---|---|
| 800 g | green asparagus |
| 400 g | Tomatoes |
For the polenta
| Anzahl | Zutat |
|---|---|
| 150 ml | EILLES KAFFEE RÖSTMEISTER Espresso |
| 500 ml | Water |
| 250 ml | Cream |
| 8 | sprigs of thyme |
| 1 | Organic lemon |
| 100 g | Polenta semolina |
| 60 g | Parmesan cheese |
| - | Salt |
| - | Chili flakes |
In addition
| Anzahl | Zutat |
|---|---|
| 7 TBSP. | Olive oil |
| - | Coarse salt |
| 100 g | Herbs (e.g. chervil, parsley, tarragon) |
| 3-4 TBSP. | Aceto balsamico Crema |
Step by steps Preparation
-
1.Step
Ingredients Asparagus, tomatoesWash the asparagus and tomatoes. Cut off the dry ends of the asparagus. Peel the bottom third. Cut the asparagus spears into approx. 6 cm diagonal pieces. -
2.Step
Ingredients Espresso, water, cream, thyme, salt, chili flakes, lemon zest, polenta semolina, Parmesan cheesePlace the espresso, water, cream, plucked thyme leaves, salt, chili flakes and grated lemon zest in a pan. Bring to the boil. Add the polenta semolina while stirring. Allow the mixture to swell over a low heat, stirring occasionally. Stir in 2⁄3 of the Parmesan. Cover the mixture and set aside. -
3.Step
Ingredients Olive oil, asparagus, salt, tomatoesHeat 4 tbsp olive oil in a large pan. Fry the asparagus for approx. 6-7 minutes, turning occasionally. Season with coarse salt and set aside. Fry the tomatoes briefly, turning them too. -
4.Step
Ingredients Polenta, asparagus, tomatoes, plucked herbs, parmesan, olive oil, aceto balsamico cremaStir the polenta well again. Pour into deep plates. Top with asparagus, tomatoes, plucked herbs and remaining Parmesan. Drizzle with the remaining olive oil and aceto balsamico crema.