Roasted Asparagus 
on a
Crispy Herb Polenta
with a
Creamy Dolcellatte Sauce

Ingredients

5-6 Pieces (peeled) Asparagus per portion
125g Polenta Flour (quick cook)
1/2ltr Salted Water
30g Grated Parmesan Cheese
30g  Butter 
2 Tblsps Creme Freche
200g Dolcellatte Cheese
4-5 Sprigs Parsley and Thyme Chopped
Salt and Pepper to taste
Olive Oil
 

 Method

Polenta

Stir the Polenta into  boiling salted water
Simmer for 4-5 minutes, stirring continuously
Mix in the Herbs
Mix in the Parmesan and Butter
Pour mixture into a lined tray (approx 1/2 to 3/4 inch thick) and allow to cool.

 

Asparagus

Brush the Asparagus with Oil and season Roast in a moderate oven until they are soft. Approx 12 mins depending on size
Remove and keep warm

 Dolcallatte Sauce

Gently soften the cheese in the Creme Freche over a low heat
Season to taste

 And Finally.........

Cut the Polenta with a scone cutter (1 disc per person) brush with olive oil, grill on each side until crispy. Spoon the hot sauce onto warm plates, place the Crispy Polenta on the Sauce, arrange the Asparagus on the Polenta and serve....