Prosciutto-Wrapped Asparagus with Polenta

Ingredients

• 1 bunch (about 1 lb) asparagus
• 8 thin slices prosciutto slices
• 1/2 cup quick-cook polenta (cornmeal)
• 2 cups chicken or vegetable broth
• 1/3 cup parmesan cheese, grated
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lemon(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Prep: Snap off the woody ends of the asparagus and pat dry. If spears are thick, halve lengthwise. Grate the parmesan and mince the garlic (10 minutes).

2. 2

   Bring 2 cups broth to a boil in a saucepan. Slowly whisk in the polenta, reduce heat to low, and simmer 10-12 minutes, stirring often, until thick and creamy.

3. 3

   Meanwhile, wrap each asparagus spear (or bundle of 2-3 thin spears) with a slice of prosciutto, covering most of the length.

4. 4

   Heat olive oil in a large skillet over medium-high. Add the wrapped asparagus in a single layer and cook 6-8 minutes, turning occasionally, until prosciutto is crisp and asparagus is tender-crisp. Add garlic during the last 2 minutes.

5. 5

   Stir butter and parmesan into the polenta until melted and smooth. Season with black pepper.

6. 6

   Divide polenta between two plates, top with the prosciutto-wrapped asparagus, and finish with a squeeze of lemon if desired. Serve immediately.