This quick and easy spring bowl is perfect for lunch or a light dinner!
All you need is a handful of simple ingredients, plus 15 minutes.
You know I have to take advantage of asparagus this time of year, and zesty lemon is a no-brainer flavor booster.
Convenient tubed polenta is the base of this bowl, while creamy hummus adds more protein as well as that luxurious creamy texture.
Fragrant basil takes everything up a notch.
Because fresh herbs are always a must!
And you know I love a little kick, so crushed red pepper flakes do the trick.
Finish everything off with a flourish of pink sea salt and cracked black pepper then you’re set!
Easy peasy, right?
P.S. Make sure you don’t cook your asparagus too long, we want crisp-tender stalks not limp limbs.
P.P.S. I left the basil leaves whole for the sake of the photos, but please slice them up real thin in order to get some herbaceous action in every bite!
P.P.P.S. Be careful that hot oil doesn’t splutter and splatter onto you—that’s where our lids come in handy! Be sure to leave a crack to let the moisture escape. Sogginess is a no no.
P.P.P.P.S. Here’s a similar polenta recipe if you’re in a one-pan meal mood.
Pan-fried Polenta with Lemony Asparagus, Hummus & Basil
Ingredients
- 5 slices tubed polenta, 1/4" to 1/2" thick, patted dry with a paper towel
- 2 teaspoons extra virgin olive oil, or enough to lightly coat pan
- 1 cup chopped asparagus spears, 1 to 2 inch pieces
- 1 teaspoon extra virgin olive oil, or enough to lightly coat pan
- Crushed red pepper flakes, to taste
- 1/4 cup hummus
- 1 teaspoon fresh lemon juice, or to taste
- 2 tablespoons thinly sliced basil
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Heat 2 teaspoons olive oil in a medium-large nonstick pan over medium heat. Fry the polenta 3 minutes per side, or until crispy and lightly golden brown. Partially cover with a lid to help reduce oil splatter if you wish.
- Meanwhile heat 1 teaspoon olive oil in a medium-small nonstick pan over medium heat. Saute the asparagus for 3 minutes or until crisp-tender, stirring occasionally. When the asparagus is almost done, season with crushed red pepper flakes. Partially cover with a lid to help reduce oil splatter if you wish.
- Place the cooked polenta rounds in a shallow bowl or on a plate, followed by the asparagus. Add the hummus then season the asparagus with lemon juice. Sprinkle the basil on top then season with salt and pepper.