Roasted Asparagus on Parmesan Polenta
Prep Time: 8 minutes Cook Time: 13 minutes Yield: 4 servings (serving size: 1 cup vegetables and 2/3 cup polenta) Ingredients 2 pounds asparagus spears 1 small red onion, cut into wedges 1 (8-ounce) package whole mushrooms, halved 1 1/2 tablespoons olive oil 1/2 teaspoon salt, divided 4 cups water, divided 1 cup yellow cornmeal 3/4 cup preshredded fresh Parmesan cheese 1/4 cup minced fresh chives 2 tablespoons fresh lemon juice (about 1 lemon) Preparation Preheat oven to 500°. Snap off tough ends of asparagus; cut spears into thirds. Combine asparagus, onion, and mushrooms on a foil-lined baking sheet. Drizzle with oil, and sprinkle with 1/4 teaspoon salt; toss gently. Bake at 500° for 8 minutes or until roasted. Combine 3 cups water and remaining 1/4 teaspoon salt in a large saucepan; bring to ...