Butter Olive Oil 375 Ml

Recipe to try

Asparagus & Pea Creamy Polenta Bowls with Butter Olive Oil

Serves: 4

Ingredients

• 2 tablespoons Butter Olive Oil
• 1 tablespoon lemon juice
• ½ teaspoon Italian Seasoning
• 2 cups asparagus, trimmed and cut into 1-inch pieces
• 2 cups thawed peas
• 1 tablespoon neutral cooking oil
• 1 cup dry polenta
• 4 cups water
• ¼ cup grated Parmesan

Method

1. Whisk the featured oil with the lemon juice and Italian seasoning.
2. Cook the polenta in the water according to its package, stirring often. Stir in Parmesan.
3. Heat the neutral oil in a large skillet over medium heat. Add asparagus, trimmed and cut into 1-inch pieces and thawed peas. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Spoon the polenta into four bowls. Top with the vegetables and drizzle with the seasoning mixture.