It is time to cook the second bundle of purple asparagus and hoping for the best it stays purple.
I thought wrapping the stalks in bacon would prevent them from changing color during the time in the pan. But it was no winning again. Just the tips had some purple left.
Next time I see this kind, I keep away and buy green instead.
That recipe is a fast one. The polenta is instant and takes just 5 min to finish. The blue cheese melted in the hot polenta until it was time to serve it. Wrapping the asparagus in bacon strips is fun and 5 min in oil all around, then 8 min with a lid, a little Noilly Prat and later a bit of Maple syrup was cooking on the fast track.
Ingredients:
8 or 9 stalks of purple/green asparagus
Veggie seasoning
8 or 9 slices of bacon - about 125 g
1 tbsp Noilly Prat, 1 tsp Maple syrup, 1 tsp oil
Polenta:
300 m water, 1 tsp veg stock paste, 1 tsp butter
75 g instant polenta
30 g blue cheese
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