Shrimp and Asparagus Stir Fry

Bring water to a boil in a pot. Stir in polenta, bring back to a boil briefly, remove from heat and let stand, covered, for 10 minutes.

Meanwhile, wash the asparagus, trim off the woody ends, and cut the stalks into bite-sized pieces. (The thicker the stalks, the smaller the pieces should be.)

Heat 1 teaspoon of oil in a skillet. Add the asparagus and sauté over medium-high heat for about 5 minutes, tossing or turning occasionally

Meanwhile, peel and finely chop the garlic. Rinse the shrimp under cold water and pat dry.

Once the asparagus has developed a nice golden sear, push it to the sides of the skillet and add the remaining 1 teaspoon of oil, the garlic, and the shrimp to the center. Toss everything together and sauté over medium heat for 3–4 minutes, stirring or shaking the pan occasionally so everything cooks evenly.

Stir the butter and Parmesan into the polenta, and season with salt and pepper to taste.

Season the asparagus and shrimp skillet with salt, pepper, and the juice of half a lemon. Divide the polenta between two plates and top with the shrimp and asparagus.