Soft polenta, asparagus and maple gremolata

1 Set the oven to 185 degrees.

2 Bring the milk and water up to a simmer in a medium-sized pan, then add the lemon, garlic and bay.

3 Let it infuse for a minute or two, then drizzle in the polenta, little by little, whisking all the time, until you get a smooth, creamy texture.

4 Remove the lemon, garlic and bay leaf, then add most of the Parmesan, leaving some to sprinkle over the top, and season.

5 Keep the polenta warm – it stiffens up pretty quickly, but you can loosen it with a little more milk.

6 Trim a third from the bottom of the asparagus; if they are large you will need to carefully peel them, too.

7 Put them on a tray, drizzle with olive oil and season. Roast in the oven for 12 minutes or so, until they are tender and wilted slightly.

8 Mix all the gremolata ingredients together.

9 To serve, spoon a bed of polenta on to the base of a platter, then top with the asparagus and any residual oil from the tray. Sprinkle with the remaining Parmesan and serve the gremolata on the side.