Vegan lemon polenta with green asparagus and fresh lemon | Zucker&Jagdwurst

Ingredients

• For the polenta:
• 150 g (5.3 oz) polenta (cornmeal)
• 1 l (4 cups) vegetable broth
• 2 lemons (zest)
• 150 g (5.3 oz) vegan crème fraîche
• 100 ml (0.5 cup) olive oil
• 8 tbsp nutritional yeast
• 50 g (1.8 oz) parsley
• 250 g (9 oz) frozen peas
• salt
• pepper
• nutmeg
• For the green asparagus:
• 1 kg (2.25 lbs) green asparagus
• 1 onion
• 2 garlic cloves
• For the dip:
• 250 g (8.8 oz) vegan crème fraîche or vegan cream cheese
• 0.5 lemon (zest and juice)
• For the crunchy topping:
• 50 g (1.75 oz) parsley
• 50 g (1.75 oz) pine nuts
• 50 g (1.75 oz) panko breadcrumbs
• plant-based oil for frying
• For serving:
• 200 g (7 oz) lamb’s lettuce (or any salad greens)