English asparagus, simply cooked and served with soft polenta and a roasted pepper, basil, caper and olive oil sauce.
Preheat the oven to 200'C.
Cut the bread into small pieces. Drizzle with olive oil and bake for 10 minutes or until crunchy and golden brown.
Place the peppers onto a baking tray and drizzle with olive oil. Place in the oven for 20 minutes until blackened. Remove from the oven and whilst the peppers are still hot place them in a heat proof bowl and cover with cling film. Allow the peppers to cool and this will loosen the skin. When the peppers are cool enough to handle remove the skins and the seeds and cut the flesh into small dice.
Cut the cherry tomatoes into quarters.
Finely dice the chilli and garlic. Pick and shred the basil leaves.
Make the dressing whisk together the red wine vinegar and garlic and add the olive oil. Season with salt and pepper. Pour half of the dressing over the chunks of bread and pour the rest over the peppers and tomatoes. Add the chilli, capers, olives and basil to the peppers and the chopped tomatoes. Keep to one side.
Grate the parmesan.
Bring the milk to the boil and whisk in the polenta. Season with salt and pepper and cook for 5 minutes. Stir in the creme fraiche and the parmesan cheese. Add more milk if the polenta is too thick.
Break the asparagus to remove the tough stem and then peel the remaining stalk. Keep the tip intact.
To cook the asparagus: Bring a large saucepan of salted water to the boil and then add the peeled asparagus. Blanch for 2-4 minutes until the asparagus are tender but still have a bit of crunch in the centre.
Drain from the water and season with a pinch of Maldon sea salt and a drizzle of olive oil.
Place a large spoonful of the polenta in the middle of the plate, place the asparagus on top and finish with the panzanella dressing around the plate and over the fish.
Dress the rocket leaves with the olive oil and balsamic vinegar and place a few leaves on top of the asparagus.
«Use the trimmings from the asparagus to make a summery soup.»