INGREDIENTS
1 lb
Asparagus spears, thick
6 oz
Cremini mushrooms
6
Shallots, large
1 tbsp
Thyme, fresh
4
Eggs, large
2 cups
Chicken stock, unsalted
3 tbsp
Balsamic vinegar
3/4 cup
Polenta, instant
1/2 tsp
Pepper, ground
1/2 tsp
Salt
3 tbsp
Olive oil
1/2 cup
Parmesan cheese, grated
2 cups
Whole milk