Oh how I love it when the asparagus season starts! This seemed early to me but I picked it up in M+S and decided on this old favourite of mine from Vegan With a Vengeance. It uses millet instead of the more traditional polenta which gives it a lovely nutty flavour. I find I need a little more stock than VWAV suggests. The sun dried tomato pesto is another winner and goes well with a variety of dishes but works particularly well with the polenta. I’ll be looking for lots more ways with asparagus in the next few weeks too!
Cooking the Vegan Books 
Pingback: Pan-fried couscous cake of red onion and pinenuts with green olive tapenade and spiced roast peppers with spinach « Cooking the Vegan Books