Polenta with green asparagus and chorizo

Ingredients for 2 servings:

• 200 g asparagus, green
• 100 g polenta
• 100 g whipped cream
• 80g chorizo
• 2 eggs
• 2 tbsp olive oil
• salt and pepper
• 125 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Boil the eggs for about 6 minutes. Rinse in cold water and peel. Halve the chorizo ​​lengthwise and slice. Wash the asparagus and trim off the woody ends. Peel the lower thirds if necessary. Cut the asparagus into pieces about 3 cm long. Heat a little oil in a pan and fry the asparagus for about 5 minutes. Then remove from the pan and set aside. Add the chorizo ​​to the pan and fry for about 3 minutes. Bring the stock and cream to a boil in a saucepan. Add the polenta and simmer for about 3 minutes, stirring constantly, until a creamy mixture forms. Add more stock if desired. Season with salt and pepper. Arrange everything on plates and drizzle with a little oil from the pan. Note: Since everything needs to be done very quickly, I prepare all the ingredients. The quantities are according to the recipe. I personally use more asparagus and more chorizo, but as always, this is a matter of taste. Approx. 697 kcal per serving.