Asparagus with polenta crumb

by Celia Brooks

A recipe from Borough regular Celia Brooks’ brand new book: SuperVeg

Asparagus segments are briefly roasted here with a crunchy crumble of polenta, ground almonds and parmesan (or see vegan suggestion below). Nibble as a snack or side dish, use as an adornment on top of an omelette or scrambled eggs, or serve as the crowning glory for a bowl of egg-fried rice.


250g green asparagus spears, lower part of stems snapped off, cut into 2cm pieces
1 tbsp extra virgin olive oil
1 tbsp polenta
1 tbsp ground almonds
20g parmesan cheese or vegetarian alternative, finely grated
Sea salt
Lemon wedges, to serve


Preheat the oven to 200C and line a baking tray. Place the asparagus in a bowl and stir through the olive oil to coat evenly.

In a small bowl, mix together the polenta, ground almonds and grated parmesan and season with salt. Add to the asparagus and stir through. Spread the asparagus, with every last crumb of coating, in one layer on the baking tray.

Bake for 15–20 mins, until golden and sizzling. Cool for about 2 mins, then transfer to individual plates or bowls and eat right away.

ALTERNATIVE: Substitute 10g nutritional yeast flakes for parmesan to make this vegan.

Recipe: Celia Brooks
Image: Jean Cazals