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Author Notes: ... a classic German recipe with an italian twist... —Daniela
- 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
- 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. Add the asparagus to the sauce and serve immediately together with the polenta.
- This recipe was entered in the contest for Your Best Recipe with Corn