Asparagus Polenta With Red Pepper Pesto Recipe

Name: Asparagus Polenta With Red Pepper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None red peppers, cut into chunks; 30 g almonds; 1 clove garlic, finely chopped; 50 ml oil; 200 g parmesan cheese, grated; 800 g green asparagus, woody ends removed; 500 ml semi-skimmed milk; 600 ml vegetable stock; 1 tbsp butter; 250 g polenta; 150 g olives, pitted and halved

Servings: persons

2 None red peppers, cut into chunks
30 g almonds
1 clove garlic, finely chopped
50 ml oil
200 g parmesan cheese, grated
800 g green asparagus, woody ends removed
500 ml semi-skimmed milk
600 ml vegetable stock
1 tbsp butter
250 g polenta
150 g olives, pitted and halved

1
For the red pepper pesto, char the peppers under the broiler or over an open flame until blistered. Let cool slightly then remove skin. Puree in a food processor with the garlic, almonds, oil and 1 cup parmesan. Season then set aside.
2
Cook the asparagus in boiling salted water for 5 mins then drain. Meanwhile, bring the milk, stock and butter to a boil then slowly whisk in the polenta and 1/2 cup parmesan. Simmer for 10 mins then remove from the heat and set aside for 10 mins. Stir in the olives and season.
3
Grease an 8 x 11 inch baking dish. Transfer 1/2 the polenta to the prepared dish. Spread 1/2 the asparagus on top and repeat with the remaining polenta and asparagus. Sprinkle the remaining Parmesan on top and bake for 15-20 mins. Serve with the red pepper pesto.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 None red peppers, cut into chunks, 30 g almonds, 1 clove garlic, finely chopped, 50 ml oil, and more.

Yes, Asparagus Polenta With Red Pepper Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Polenta With Red Pepper Pesto

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