Wash and dry your ingredients, keep a couple of your asparagus spears to one side and shave them into ribbons. In preparation you can also shave or grate your cheese now. Keep everything at the ready as this is pretty intensive once you're up and running.
Place the pot on the hob at a medium temperature and add your milk and 50g of butter as well as about 2 tbsp. of EVOO.
Once the milk is simmering, place your frying pan on a high heat next to it and let the pan get piping hot. In the meantime, have your cleaned asparagus at the ready with the jars of tomato and fennel, the remaining butter and some sea salt.
Turn the temperature to full on your milk, whisk the liquid to agitate it and then pour the polenta into the boiling liquid, continuously mixing. You can add a touch more milk along the way if necessary to loosen it up. I like to finish with a couple more knobs of butter at the end, the cultured butter is salted so only season to taste after this stage.
Pour some of the excess oil from your jar of tomato into the piping hot pan, but only about a tablespoon. Then add your asparagus to the pan along with a bit of sea salt. Agitate in the pan for about two minutes whilst the asparagus gets colour then add your fennel and tomato. Place a knob of butter for flavour and warm everything through for a minute or two. The timing on this should ensure your asparagus is perfectly cooked and everything else is nice and hot. Crack some black pepper over this.
Spoon a generous helping of polenta onto a plate or bowl, arrange the vegetables over the polenta, drizzling the melted butter and oils over as a rich sauce. Garnish with fresh rocket, shaved gouda and asparagus shavings.