Asparagus cornmeal pancake

From my kitchen to my computer these last few days have intensely and passionately been about food. As I've mentioned I've compiled the first of three cookbooks that I hope to release this year. At this stage they will all be ebooks, making it easy for you to take them wherever you might want to cook something fresh, healthy and delicious. 

Of course all that food focus can make me pretty hungry, it can also mean that I eat at odd hours as I get so absorbed in my work that I forget what time it is. 

This Asparagus cornmeal pancake is perfect no matter what time of the day you find yourself hungry and heading for the kitchen. 

I've also heard that if you're in a hurry you can eat it straight from the pan...

asparagus-polenta-pancake.jpg

Ingredients:

  • 90 grams Cornmeal
  • 375ml Almond Milk
  • 1 tablespoon Olive Oil (+ additional for pan)
  • 1 tablespoon Sesame Seeds
  • 1 bunch mini Asparagus

Method:

Over low heat lightly toast sesame seeds until just brown, remove from pan and set aside.

Coat pan with additional Olive Oil.

Whisk almond milk and cornmeal and pour into pan, arranging asparagus on top.

Cook over medium heat for 10 - 15 minutes, or until pancake is firm. 

When done sprinkle with sesame seeds.