Polenta with Buttered Asparagus

Snap off any woody exterior from the bottom of the asparagus. Cut the asparagus in half lengthways.
Heat a skillet over medium high heat. Add pine nuts, toast until golden, stirring constantly, 2 minutes. Remove from skillet.
To the same skillet, add olive oil and butter. Add asparagus, sauté for 5 minutes or until tender but still crisp. Season with salt and pepper. Stir in garlic, cook for 1 minute until fragrant. Remove skillet from heat and stir in basil. Sprinkle with lemon juice. Set aside, while you make the polenta.
In a saucepan, bring vegetable broth and milk to a boil. Slowly whisk in the polenta, stirring continuously, about 2-3 minutes, over low heat. Turn off the heat. Stir in Parmesan, salt and black pepper. Add butter and stir to combine. Cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or water. Add more salt and pepper, if needed.
In the meantime, melt a little butter over low heat in a non-stick skillet and fry the eggs. Season with salt and pepper.
Divide polenta among bowls, top with asparagus and eggs. Sprinkle with basil oil, toasted pine nuts and, if desired, some extra black pepper and grated Parmesan. Enjoy!