Griddled Asparagus, Black Olive and Lemon Polenta With Feta

This is a lovely bowl of comfort food – the sort of dish you want to take to the sofa to eat with a big spoon. It’s perfect for a colder spring evening when asparagus is in season. At other times of the year, use tenderstem broccoli instead – just blanch in boiling water for 2 minutes before griddling. If you have a bottle of good chilli oil, you could drizzle that over instead of extra virgin olive oil to finish.