It was time for some comfort food.
Green asparagus on the thinner side was great to be sauted in some olive oil. It kept the crunch and went good with the soft cozy mamaliga.
Mamaliga is a Rumanian recipe. The polenta is enriched with butter and creme fraiche and is cooked in a strong stock.
Some goat cream cheese to mix with both the polenta and the asparagus.
Recipe for 2:
100 g polenta, 400 ml strong veg stock, 1 tsp butter, 2 tsp creme fraiche
400 g green asparagus, salt, pepper, olive oil
2 poached eggs, 30 g cream goat cheese
No comments:
Post a Comment