1/2 bunch asparagus (washed, peeled, and cut off the stems)
1 whole box of Mushrooms (any kind, I like shiitake for this recipe)
1 cup whole milk
2 cups water
Truffle oil
Butter
Olive oil
Salt/pepper
Parmesan cheese
Lemon (juiced! I used 1/2 a very large lemon)
1 cup polenta
Procedure:
1. Saute mushrooms in butter for 20 minutes
2. Boil milk with 1 cup water, then slowly whisk polenta in. If it feels too thick, add the other cup of water. Cover and simmer while stirring often for 7-10 minutes
3. Blanch and then ice-shock asparagus, then add lemon and olive oil to the asparagus
4. Arrange polenta, then mushrooms, then asparagus and shred or grate parmesan onto the top, then drizzle a very small amount of truffle oil on the dish.
Adapted from Palomar restaurant in London!
