White Asparagus With Creamy Polenta Recipe

Name: White Asparagus With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 grams fresh white asparagus; 600 milliliters asparagus broth; 1 teaspoon granulated vegetable broth; 100 milliliters unsweetened soy milk; 250 grams Polenta; 40 grams parmesan cheese (freshly grated); 1 tablespoon lemon juice; 2 tablespoons butter; 1 pinch black pepper; 1 pinch nutmeg; 2-3 pinches sea salt; 2 tablespoons corn flour; 1 pinch brown sugar; 2 tablespoons Soy cream

Servings: persons

1000 grams fresh white asparagus
600 milliliters asparagus broth
1 teaspoon granulated vegetable broth
100 milliliters unsweetened soy milk
250 grams Polenta
40 grams parmesan cheese (freshly grated)
1 tablespoon lemon juice
2 tablespoons butter
1 pinch black pepper
1 pinch nutmeg
2-3 pinches sea salt
2 tablespoons corn flour
1 pinch brown sugar
2 tablespoons Soy cream

1
["Clean and peel the asparagus, cutting off the woody ends. Place peel and ends in a pot with the granulated vegetable broth and 800 mililiter of water and cook for 20 minutes to obtain the asparagus broth.", "Put the asparagus an a big pot, cover it with water and add a pinch of sugar, pepper and salt, a nut of butter and a pinch of lemon juice. Bring to boil and cook at low temperature for about 15 minutes. The asparagus has soften, but should not be mushy. Take asparagus out of the pot and keep warm.", "Melt the rest of the butter in a pan, add the flour and 100 ml of the warm asparagus broth (stir constantly!) Stir in the soy milk until smooth and season with nutmeg, pepper and salt.", "In the meantime heat up 500 ml of the asparagus broth. When the broth starts to boil, add the polenta and stir constantly until creamy. (Should the polenta become to thick, add some more broth). Season with pepper, nutmeg, salt and some lemon juice. Add the grated parmesan cheese and soy cream.
2
Add the asparagus to the sauce and serve immediately together with the polenta."]

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1000 grams fresh white asparagus, 600 milliliters asparagus broth, 1 teaspoon granulated vegetable broth, 100 milliliters unsweetened soy milk, and more.

Yes, White Asparagus With Creamy Polenta 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.

That's it — enjoy your meal!

White Asparagus With Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions