Polenta ( make 1 day in advance )

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250 g Polenta
1L water ( heavily salted 3TBSP or to taste)
4 pats butter
3 TBSP fresh herbs
1 wedge gorgonzola

heat water until just about to boil stir in polenta with a whisk
keep stirring until creamy.  Stir in butter cheese and herbs.
Line a glass baking dish w/ wax paper and press in polenta.
Place in fridge overnight


Next day
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Asparagus ( 1 bunch - slim spears )
1 lb 16-20 count shrimp shelled
3 Tbsp Olive oil
2 cloves garlic minced very fine or shredded
1 teaspoon crushed red pepper
1/4 c white wine
salt & pepper
2 pats butter

Fry polenta squares in butter until lightly browned

Blanch asparagus and shock in cold water.
Then fry in frypan at high heat w/ salt pepper and 1 T of olive oil.

Place remaining olive oil in the frying pan with the garlic and red pepper.
Fry well salted and peppered shrimp until they just start to turn pink.  Add in wine
and scrape the bits off of the bottom of the pan.  While shrimp rests cook down sauce for a few more minutes


