I Can’t Get Over the Dreamy Peel-and-Stick Pink Backsplash in This Kitchen

For the Polenta:

1

cup of water

2

cloves of garlic - left whole

¾

cup fine ground cornmeal/polenta

½

cup unsweetened plain oat milk

¼

cup non dairy sour cream, at room temperature

¼

teaspoon kosher salt, plus more for seasoning

1

pinch of freshly ground black pepper

2

tablespoons vegan butter

2

tablespoons of pine nuts - lightly toasted

microgreens - for garnishing (optional)

For the Charred Asparagus:

10-12

spears green asparagus - washed and dried

1

pinch of kosher salt

Freshly ground black pepper

¼

teaspoon fresh lemon zest

½

teaspoon fresh lemon juice

1

tablespoon olive oil

For the Chili Oil:

1

dried red chili - broken

1

teaspoon red chili flakes

1

clove of garlic - minced

1

cinnamon stick - broken

1

star anise

¼

cup neutral oil

Source : food