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Asparagus on soft polenta with a fried egg, tapenade vinaigrette & parmesan


  • To make the tapenade vinaigrette, process the olives, capers, anchovies and garlic with ground pepper and enough oil to form a dressing consistency.
  • Bring the water to the boil in a large heavy-bottomed pot. Add the polenta in a stream, continually whisking. Then stir well with a wooden spoon until it starts to come away from the sides.
  • Add seasonings with ½ packed cup parmesan and the butter. Mix until the butter has melted and everything is well incorporated.
  • Then blanch the asparagus in plenty of lightly salted, boiling water until crisp-tender, covered, and drain.
  • At the same time, fry the eggs in a little hot oil until a little crisp around the edges. Drain well.
  • To serve, mound the polenta on individual plates, arrange the asparagus alongside, top with an egg, spoon dollops of the vinaigrette around and sprinkle with more grated parmesan and a little fresh oil.


  • ½ cup pitted black olives
  • 1 heaped tspn capers, rinsed
  • 8 anchovy fillets
  • 2 garlic cloves, chopped
  • sea salt & freshly ground pepper
  • extra virgin olive oil
  • 1 litre water
  • 250 gm polenta pronto
  • ¾ cup freshly grated parmesan
  • a good knob of butter
  • 16-24 asparagus spears, peeled
  • 4 large eggs


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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