Recipe: Green asparagus on a polenta plate with king oyster mushrooms

Vegetarian - Gluten free

Preparation time: 60 minutes - Difficulty level: medium

You need for 4 portions:
- 120g polenta
- 150ml milk
- 500ml water with 1 tsp vegetable stock
- 2 tbsp yeast flakes
- ½ tsp salt
- 500g green asparagus
- 250g king oyster mushrooms
- 3 shallots
- 1 tsp fleur de sel
- pepper & freshly ground nutmeg
- 1 tsp pink pepper
- 1 tbsp butter
- 2 tbsp ghee
- 40 g grated Parmesan
- 1 tbsp nettle seeds

Preparation:

If necessary, clean the king oyster mushrooms and slice lengthwise. Peel the shallots, halve them lengthwise and cut into fine strips and fry with the mushrooms in 1 tbsp of ghee in a pan. Cut off the ends of the asparagus spears about the thickness of a thumb and cut the spears diagonally into pieces about 3 times and put the heads to one side.

When the onion and mushroom mixture is nicely browned, season with salt and pepper, transfer to a plate and fry the asparagus pieces with another teaspoon of ghee. Fry for about 4-5 minutes, then add the asparagus heads and toss for another 2-3 minutes.

Season with salt & pepper and pink pepper.

Polenta:

Bring the stock, milk and salt to the boil in a saucepan and slowly trickle in the polenta, stirring constantly.

Reduce the heat and continue to simmer the polenta for approx. 15 minutes, stirring occasionally. Be careful not to let it set.

The longer the polenta simmers, the creamier it becomes.

Just before the time is up, add the yeast flakes, 1 tbsp butter, salt, pepper, nutmeg and Parmesan and season the polenta to taste.

Serve:

Spread a nice layer of polenta on each plate, spread the onion and mushroom mixture on top and then top with the asparagus pieces. Pink pepper, parmesan and nettle seeds on top are the finishing touch

You can find a recipe for ghee at the following link.