Asparagus is one of the greatest treasures of spring. It contains numerous vitamins, such as B vitamins, vitamins C, E and K as well as potassium, iron, calcium, phosphorus, magnesium, manganese, zinc and selenium and prebiotics inulin. It improves circulation, lowers blood helps keep water retention down, improving the health of kidneys, improves digestion and brain function, and acts as an aphrodisiac … All this and more is what the wild asparagus bring!
Eat the wild asparagus as fresh as possible, because it is when they taste the best and have the most nutrients. An omelet and a risotto with wild asparagus is what we all know and adore. But if you want to give your palate a new symphony of taste, then make polenta with wild asparagus. The polenta must be creamy and thick. Do not think about calories, that can wait until Monday. Make sure you use full milk, butter and parmesan cheese.
When the polenta is almost done, add some finely chopped asparagus. Boil for short time with the polenta and then remove from heat. Slice the rest of the wild asparagus diagonally to make them look lovely on the plate. In a pan, fry them on melted butter. Instead of salt, sprinkle them with a little soy sauce, then caramelize them. In a second pan, also on butter, fry some shrimp or some white fish.
Serve polenta and asparagus on a plate, with caramelized asparagus and fish or shrimp on the side. Sprinkle it all with a bit of Istrian olive oil and that’s it! Bon appetit! If this is not the best polenta with wild asparagus and fish in the world, I do not know which else is. Malvasia and Sauvignon Blanc go really well with this dish, but also with wild asparagus in general.
