Difficulty Medium
60 Min
Starter
9 Portions
1
Wash the asparagus and peel the stalk. Cook in boiling salted water standing up with the tips out of the water. Season with oil, salt and pepper.
2
Chop the stalks and save the tips for the decoration.
3
Put a pot of water to boil and add salt. Once the water starts boiling, slowly add the maize flour and mix well. With a wooden spoon, always stir in the same direction while the water is boiling. Cook for 8 minutes.
4
Season the polenta with cheese, ground pepper and butter.
5
Add the chopped asparagus stems.
6
Pour the polenta into a greased saucepan, level the surface and let it cool.
7
With a cookie cutter cut out rounds or squares.
8
In a saucepan, sauté the asparagus tips with prosciutto strips and pepper.
9
Heat the timbales in the oven at 180° for 10 minutes.
10
Decorate with the asparagus tips, the prosciutto strips and a pinch of chopped parsley.
