From above, two shallow bowls hold golden seared polenta rounds topped with glossy roasted asparagus spears and bright green peas, scattered with chopped pistachios, mint, and parsley. Spoonfuls of vivid green salsa verde glisten over the top, with thin lemon zest ribbons and cracked black pepper creating a fresh, high-contrast, restaurant-style finish.

Crispy Polenta with Roasted Asparagus, Peas & Lemon-Mint Pistachio Salsa Verde

Name: Crispy Polenta with Roasted Asparagus, Peas & Lemon-Mint Pistachio Salsa Verde
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3/4 cup quick-cooking polenta; 1 bunch (about 12 oz) asparagus tough ends trimmed; 1 cup fresh or frozen peas thawed if frozen; 2 cups vegetable broth; 1/2 cup unsweetened almond milk; 1/4 cup pistachios toasted and roughly chopped; 1/2 cup packed flat-leaf parsley; 1/4 cup packed fresh mint leaves; 1 whole lemon zested and juiced; 1 small clove garlic finely grated; 1 tablespoon capers drained and chopped; 1/4 teaspoon red pepper flakes; 4 tablespoons extra-virgin olive oil divided; 1 teaspoon kosher salt plus more to taste; 1/2 teaspoon black pepper freshly ground

Golden polenta with bright spring vegetables and zesty herb crunch.

Category Main Course

Prep 20 minutes

Cook 20 minutes

Style Italian

Technique Simmering

Diet Friendly Dairy-Free

Daily recipe · April 24, 2026

A little about this dish

This spring-forward Italian-inspired dish pairs silky roasted asparagus and sweet peas with crispy-edged creamy polenta made dairy-free with olive oil and a touch of almond milk. A punchy lemon-mint pistachio salsa verde keeps it bright, elegant, and just unexpected enough to feel special without being fussy.

Ingredients (for 2)

Quick-cooking polenta — 3/4 cup
Asparagus — 1 bunch (about 12 oz) — tough ends trimmed
Fresh or frozen peas — 1 cup — thawed if frozen
Vegetable broth — 2 cups
Unsweetened almond milk — 1/2 cup
Pistachios — 1/4 cup — toasted and roughly chopped
Flat-leaf parsley — 1/2 cup packed
Fresh mint leaves — 1/4 cup packed
Lemon — 1 whole — zested and juiced
Garlic — 1 small clove — finely grated
Capers — 1 tablespoon — drained and chopped
Red pepper flakes — 1/4 teaspoon
Extra-virgin olive oil — 4 tablespoons — divided
Kosher salt — 1 teaspoon — plus more to taste
Black pepper — 1/2 teaspoon — freshly ground

Preparation

Step 1 — 🔥🧻🍽️

Preheat the oven to 425°F. Line a small sheet pan or baking tray with parchment if you like.
Step 2 — 🥣🌽🥄

In a medium saucepan, bring the vegetable broth, almond milk, 1 tablespoon olive oil, and 1/2 teaspoon salt to a simmer. Slowly whisk in the quick-cooking polenta and cook on low, stirring often, until thick and creamy, about 5 minutes.
Step 3 — ⬜❄️👌

Spread the cooked polenta about 3/4-inch thick in a lightly oiled small tray, plate, or shallow container. Smooth the top and let it cool for 10 to 15 minutes until firm.
Step 4 — 🥬🫛🔥

Place the asparagus on the sheet pan and toss with 1 tablespoon olive oil, a pinch of salt, and black pepper. Roast for 8 minutes, then add the peas and roast 2 minutes more until tender and lightly browned.
Step 5 — 🌿🍋🥜

Finely chop the parsley and mint, then mix with the pistachios, lemon zest, 1 tablespoon lemon juice, garlic, capers, red pepper flakes, and 2 tablespoons olive oil. Season with a pinch of salt and black pepper.
Step 6 — 🍳🟨✨

Cut the firm polenta into 4 rectangles or rounds. Heat a skillet over medium-high heat with the remaining 1 tablespoon olive oil and cook the polenta for 3 to 4 minutes per side until golden and crisp.
Step 7 — 🍽️🥄🌱

Place 2 pieces of crispy polenta on each plate. Top with the roasted asparagus and peas, then spoon over the lemon-mint pistachio salsa verde.
Step 8 — 🍋🌿🧂

Top with extra lemon zest, a few torn mint leaves, and more black pepper just before serving.

A final fox tip

For extra drama, plate the asparagus in one direction over the polenta and spoon the salsa verde in loose ribbons instead of mixing everything together. You can swap pistachios for almonds or hazelnuts, or add white beans for more protein. This dish is especially lovely in spring, when asparagus and peas are at their sweetest and most tender.