Asparagus Morels Beans Polenta
Ingredients
Polenta creamy cooked in a double boiler
1 ½ C. of mushroom stock
½ pound morels
2 Tbsp olive oil
Himalayan pink salt, freshly ground pepper
1 bunch scallions
1 clove of garlic minced
1 ½ C. cooked white beans
1 pound of white or green asparagus tough ends snapped off, stalks peeled if thick
Herbs in season, snipped chives, with chopped basil, marjoram
½ C. red/white wine (15 min alcohol dissipates)
Preparation
Cook the polenta and refrigerate it so it solidifies. Heat the oil, add half the mushrooms season and cook for 5 minutes. Once cooked add the second half of the mushrooms. Combine the mushrooms, add scallions, garlic and cook for another minute. Simmer the asparagus in salted water for 8 minutes. Lay the asparagus on shallow bowls. Spoon the mushroom mixture on top of the creamy polenta. Add asparagus. Combine the beans with the mushroom stock and spoon over the top of the dish. Serve altogether.
