1

Start the polenta, then make the stock, adding any mushroom and asparagus trimmings to the pot as you work. If you’re using portobellos, scrape out the gills with a spoon, then thickly slice them.

2

Heat 1 tablespoon of the olive oil in a wide saute pan over medium heat. Add half the mushrooms, season with a few pinches of salt and pepper, and saute until they’re well colored, 4 to 5 minutes. Scrape the mushrooms onto a plate, add the remaining oil to the pan, and cook the second half of the mushrooms. Combine the mushrooms in the pan, add most of the scallions and the garlic, and cook for another minute. Then pour in the stock and add the beans. Simmer until the mushrooms are tender, about 10 minutes, then turn off the heat and set aside.

3

Simmer the asparagus in salted water in a skillet until tender, about 8 minutes, drain, turn onto a clean towel, and wrap to absorb the moisture and keep it warm. Check the seasonings in the polenta and stir in the Parmesan cheese.

4

When ready to serve, add the butter and the remaining scallions to the mushrooms. Shuffle the pan to distribute the butter throughout the sauce. Spoon 1/2 cup or so of the polenta into the center of the plate. Arrange the asparagus around it and spoon the mushrooms and their sauce over the polenta. Garnish with the herbs and serve.