1 recipe broiled polenta (see link)
4 tablespoons olive oil
1 pound asparagus, thin stalked, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch dice
4 garlic cloves, thickly sliced
4 tablespoons chopped shallots
6 ounces shiitake or button mushrooms, sliced
1 tablespoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1/4 teaspoon red pepper flakes
1/2 cup white wine
1/2 cup canned chicken broth or homemade chicken stock (see link)
1/2 cup sliced oil-packed sun-dried tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper


1. Prepare the broiled polenta and keep warm in the oven.
2. Heat the oil in a large saut� pan set on medium-high heat until sizzling, about 2 minutes. Add the asparagus, bell pepper and garlic and cook until they begin to brown, about 2 to 3 minutes. Add the shallots, mushrooms, parsley, basil, thyme and red pepper flakes and cook until the shallots are soft and translucent and the mushrooms are limp, about 2 to 3 minutes. Pour in the wine, chicken stock, sun-dried tomatoes, salt and pepper. Bring to a boil, reduce the heat and simmer until the liquid is reduced by half, about 5 to 8 minutes.
3. To serve, spoon the vegetables onto serving plates and top with triangles of broiled polenta.

If you don't have time to make Nick Stellino's broiled polenta, you could also serve the asparagus and peppers over pasta.

Asparagus and Peppers With Polenta
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