Asparagus, Polenta, Olives and Eggs

Put stock in a saucepan, bring to the boil and then drop heat to low and stir in the polenta. Cook for around 40 minutes stirring every now and again and adding more hot water if required. When cooked, season with salt and a little parmesan.

Meanwhile trim the asparagus, you will need enough per serving to cover a 'fried egg'. Put the asparagus on some foil on a grill pan and sprinkle over a little olive oil and some salt. Chop the olives into small pieces, prepare some some parmesan flakes, and put on a saucepan of water to boil for the poached eggs.

When the polenta is about ready, grill the asparagus turning a couple of times until only just tender. Take the boiling water off the heat, break in the eggs and cover the saucepan for two minutes, uncover and check the eggs cover for up to another minute if need be. And just warm the serving dishes.

Put about three tablespoonfuls of polenta on each serving dish, lay on some asparagus followed by an egg trimmed if need be  Picture  . Add some chopped olives and parmesan flakes and serve immediately  Zoom  .