1 pre-cooked polenta log
1 bunch asparagus spears
8 medium sized eggs
2 teaspoons white wine vinegar
1/2 teaspoon salt
water, as needed
1) Pre-heat the oven to 375 degrees. Slice the polenta log into 1/2 inch slices. Arrange on a 9×9 baking sheet and spray with cooking oil spray. Bake for about 20 minutes.
2) Wash and cut asparagus spears and place them on another 9×9 baking sheet. Spray with cooking oil spray and season with salt. Bake the spears for about 10 minutes. Coordinate with the polenta for the last 10 minutes of baking.
3) In a medium sized saucepan, fill up with water to about 1 inch from the top. Combine vinegar and salt and heat below a simmering temperature, roughly 160-180 degrees. While the water is heating, crack each cold egg into an individual ramekin. When the water is ready, swirl the water with a wooden spoon. As the water is spinning, carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan. Let the egg poach for about 4-5 minutes.
4) While the egg is poaching, place 3 slices of polenta on a plate, stacked with 4 asparagus spears. Once the egg is done, remove it with a slotted spoon and serve immediately. Garnish with black pepper.