Grilled polenta with warm asparagus and tomato salad
This fresh and seasonal polenta recipe is the Italian lunch, from Theo Randall's new book Verdura: 10 Vegetables, 100 Italian Recipes
|||Photo by Lizzie Mayson|||
Cooking asparagus this way gives you maximum flavour because it steams in its own moisture. Datterini tomatoes add a lovely sweetness and, combined with the salty olives, parmesan shavings and grilled polenta, make a delicious starter. Thick-ish asparagus is best here, as it will withstand the high temperature it is cooked at. I love grilled polenta and love asparagus, and this recipe is a wonderful way to eat them both.
This recipe is an extract from Verdura by Theo Randall (Quadrille, £28)
If you like this recipe, why not try some of our other Italian Recipes from the House & Garden archive?
