Fried eggs with asparagus and grilled polenta

Ingredients

For 1 serving

• Eggs2
• Asparagus150 g
• Polenta (cornmeal)35 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: April – June

Method

1. In a small pan bring to the boil water weighing 4 times the polenta and salt it; pour in the instant polenta in a thin stream while whisking and cook for 5 minutes over low heat, until it pulls away from the sides.
2. Spread it on a moistened board in a layer about 1 cm thick and let it firm up; then cut it into slices.
3. Meanwhile wash the asparagus and snap off the woody ends by bending them: they break where the tender part ends.
4. Heat a griddle greased with half the oil over medium-high heat and grill the polenta and asparagus for 6–8 minutes, turning, until the polenta is golden and the asparagus tender and lightly charred.
5. Heat the remaining oil in a small pan over medium-low heat, crack in the eggs and fry them for 3 minutes, until the whites are set and the yolks still runny.
6. Serve the eggs with the polenta and asparagus, season with salt and pepper, and dip the asparagus into the yolk.