Method:

To make the slow-cook polenta, bring 1 litre of water to the boil in a heavy-based saucepan. Turn the heat down low, add the salt, then pour in the polenta in one continuous stream while whisking at the same time. To prevent lumps, keep stirring until the polenta has started to absorb the water and become creamy. When it reaches a runny, porridge-like consistency, cover the pan with a damp tea towel, being careful to keep the cloth away from the flame, and place a lid on top. Cook over a very low heat for 50–60 minutes, or until the polenta comes away from the sides of the pan. If it is a little too thick, whisk in some extra boiling water. Pour onto a wooden board to cool and set, then cut into wedges. *If you are using quick-cook polenta, follow the packet’s instructions. 

To make the tapenade, finely chop the olives and then pound them to a rough paste in a pestle and mortar. Add a little extra virgin olive oil, if necessary, to create a thick saucy consistency. 

To finish the dish, toss the asparagus and spring onions in olive oil and place on a hot barbecue or griddle with the polenta wedges for a few minutes until they begin to char, then turn and cook on the other side. Serve together, dressed with a teaspoon of tapenade.