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Ingredients
- 50 g hazelnuts
- 80 g Parmesan cheese, cut in pieces (2 cm)
- 30 g shallots, halved
- 5 garlic cloves, 2 peeled, 3 unpeeled
- 20 g extra virgin olive oil, plus 1 Tbsp for brushing and extra for greasing and drizzling
- 130 g polenta
- 630 g water
-
½
vegetable stock cube (for 0.5 l), crumbled
or ½ tsp vegetable stock paste, homemade - 2 tsp fine sea salt
- ¼ tsp ground black pepper, plus 2 pinches
- 1 medium egg
- 250 g asparagus, woody ends removed, thick stalks halved
- 3 sprigs fresh thyme, leaves only
- Nutrition
- per 1 slice
- Calories
- 1222 kJ / 294 kcal
- Protein
- 11 g
- Carbohydrates
- 17 g
- Fat
- 20 g
- Saturated fat
- 5 g
- Sodium
- 880 mg
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