For the polenta:
1
Cup of water
2
Garlic cloves – left completely
¾
Cup of finely ground corn flour / polenta
½
Cup of unsweetened oat milk
¼
Cup of non-dairy sour cream at room temperature
¼
Teaspoon of kosher salt and more for seasoning
1
Pinch of freshly ground black pepper
2
Tablespoon of vegan butter
2
Tablespoons of pine nuts – lightly toasted
Microgreens – for garnishing (optional)
For the charred asparagus:
10-12
Spears of green asparagus – washed and dried
1
Pinch of kosher salt
Freshly ground black pepper
¼
Teaspoon of fresh lemon peel
½
Teaspoon of fresh lemon juice
1
Tablespoons of olive oil
For the chilli oil:
1
dried red chilli – broken
1
Teaspoon of red chilli flakes
1
Clove of garlic – chopped
1
Cinnamon stick – broken
1
Star anise
¼
Cup of neutral oil