Summary

Ingredients

• 2 red pepper (s)
• 500 g asparaus, reen, cleaned
• 150 ml poultry stock
• 2 tablespoon sweet cream
• 50 g polenta, (semolina)
• some salt and pepper
• 8 tablespoon olive oil
• 2 mozzarella a 00 g, cut into slices
• 8 olives, green, finely chopped
• 8 olives, black, finely chopped
• 4 wild garlic leaves, finely chopped

Print Recipe Pin Recipe

Instructions

1. Bake the peppers in the oven preheated to 200 ° for 15 minutes, allow to cool a little, peel them if necessary and cut into larger pieces.
2. Blanch the asparagus at 100 ° in a steamer until al dente. Bring the poultry stock and cream to the boil, stir in the polenta, season with salt / pepper, bring to the boil again and let cool a little while stirring occasionally. Then use a tablespoon to form small flatbreads on an oiled tray.
3. Heat 1 tablespoon of olive oil and toss the asparagus in it, season with salt and pepper and arrange on plates.
4. Heat 3 tablespoons of olive oil, fry the polenta patties until golden brown and top with the mozzarella and paprika slices alternately. Put on the asparagus.
5. Mix the olives with 4 tablespoons of olive oil and the wild garlic and pour over the whole thing.