This recipe comes to us from Jenz Bratovz, chef and owner of the JB restaurant in Ljubljana, Slovenia.
300ml of water
80g of butter
salt Heat the water and the butter in a small pan. Add a pinch of salt. Stir in the polenta gently. Cook on a low heat, stir constantly, until the polenta has absorbed the water. Add extra water as required. Cook further until the polenta has reached porridge-like consistency. Asparagus:
3,400g green asparagus
2 tablespoons olive oil
salt Peel 3,400g of green asparagus and cut into small pieces. Warm 50 grams with two tablespoons of olive oil in a small pot - add some salt and the asparagus pieces. The asparagus needs to be cooked "al dente" - that means firm to the bite, don't let it go too soft. Olive Oil Foam:
150ml olive oil
30g raw, peeled potatoes Add milk, olive oil, the potatoes and a pinch of salt into a pot and bring to the boil. Once the potatoes are soft, mix with a blender. Put the foam into a sauce-gun. Arrangement:
First, add the polenta. Use the sauce-gun to inject the foam into the polenta. Add the asparagus, and cover in 20g of grated, smoked cheese or french brie.