Cooking asparagus this way gives you maximum flavour because it steams in its own moisture. Sweet tomatoes such as datterini are best in this recipe, but you can use cherry tomatoes if you can’t get them. Use thick-ish asparagus, as it will withstand the high temperature it is cooked at. I love grilled polenta and love asparagus, and this recipe is a wonderful way to eat them both.
Serves 4 as a starter
◆ 400g asparagus spears, woody ends removed
◆ 1 tsp thyme leaves
◆ 2 tbsp extra-virgin olive oil
◆ 1 garlic clove, finely sliced
◆ 150g datterini tomatoes, halved
◆ 50g pitted taggiasche or niçoise olives
◆ 25g miniature capers in vinegar, drained
◆ 1 tbsp chopped flat-leaf parsley
◆ 150g parmesan shavings
◆ Sea salt
FOR THE POLENTA
◆ 400ml water
◆ 100g Bramata polenta (coarse cornmeal)
1. To make the set polenta, heat the water in a large saucepan, add a pinch of salt and, when simmering, add the polenta in a steady stream, using a balloon whisk to stir it in. It’s important you add it gradually, so the polenta disperses and will cook evenly. Turn down the heat and cook gently for 30 minutes, until the polenta is starting to come away from the edges of the pan. Pour into a straight-sided dish so the polenta is 2cm thick. Leave to cool and set.
2. Place the asparagus spears in a hot non-stick frying pan with the water, thyme, olive oil, garlic and a pinch of salt. Put the lid on the pan and cook over a medium heat for four minutes, moving the pan occasionally so the asparagus cooks evenly. Add the tomatoes, olives, capers and parsley, place the lid back on and cook for a further three minutes. Take off the lid, remove from the heat and keep warm on the side.
3. Cut the set polenta into four slices, each about 5cm wide. Heat a griddle pan until very hot, then place the polenta slices on it. Leave for four minutes, without touching them. It is important that the polenta forms a crust, which will make it easier to turn it over and enhance the flavour. Turn over each slice carefully and cook until crispy on the other side. Place the polenta on plates and divide the warm asparagus salad between them. Cover with parmesan shavings and a drizzle of olive oil.
