Recipes | Sautéed Asparagus on Creamy Polenta with Pea Purée
Sautéed Asparagus on Creamy Polenta with Pea Purée
Creamy, comforting, and fresh — this spring-forward dish is all about balance. Buttery polenta forms a creamy base for bright green local asparagus and a vibrant lemony pea purée, creating a plate that feels both easy and elegant. It’s a vegetarian main or a stunning side that lets seasonal produce shine, perfect for entertaining or a simple dinner that feels like something more.
This recipe comes from our wonderful brand ambassadors, Philip Lago and Mystique Mattai. Fusing food and nostalgia, they’re cookbook authors, recipe developers, and professional eaters. Find them at their website here!
Ingredients
Servings
For the Polenta
- 4 Cups Water
- 1/2 Tsp. Salt
- 1 Cup Cornmeal
- 2 Tbsp. Salted Butter
- 1/2 Cup Parmesan Cheese, Grated
- 1/4 Tsp. Pepper
For the Pea Purée
- 1 Cup Frozen Peas
- 1/2 Cup Half and Half
- 1 Tsp. Lemon Zest
- 1 Tsp. Lemon Juice
- Pinch Salt
- Pinch Pepper
- 2 Tbsp. – 1/4 Cup Water, Optional
For the Asparagus
- 1 Tbsp. Olive Oil
- 1 Clove Garlic, Smashed
- 1 Bunch Ontario Asparagus
- Pinch Salt
- Pinch Pepper
Instructions
Step 1
Fill a medium bowl with ice water and set aside.Step 2
In a large saucepan, bring the 4 cups of water to a boil. Add the peas and boil for 1-2 minutes until bright green. Using a slotted spoon, transfer the peas to the bowl of ice water. Return the pot of water to a boil.Step 3
Slowly pour the cornmeal into the boiling water, whisking continuously until smooth. Lower the heat and simmer, stirring frequently, until thickened, about 5 minutes.Step 4
Cover and continue simmering for 25-30 minutes, stirring with a spoon, until the cornmeal is tender.Step 5
Remove from the heart and stir in the butter, Parmesan, and pepper. Cover and set aside until serving.Step 6
While the polenta is simmering, make the pea puree. Drain the peas and add them to a food processor or blender. Pour in the cream, add lemon zest and juice and season with salt and pepper. Blend until smooth. Add water, if necessary, to thin out the puree to your desired consistency. Set aside until serving.Step 7
Heat olive oil in a large frying pan or sauté pan over medium-high heat. Add the garlic and asparagus and cook for 6-8 minutes, tossing occasionally, until bright green and tender. Remove from the heat and add the lemon zest and juice. Season with salt and pepper.Step 8
To serve, spoon the polenta into a shallow bowl. Drizzle with pea purée and spoon on the asparagus. Garnish with Parmesan shavings and a sprinkling of lemon zest.
