Peel the mushrooms and cut in four.

Remove the bottom of asparagus and remove their first skin if it is hard.

Blanch asparagus and carrots, 5 minutes in salted boiling water.

Drain the asparagus.

Pour the polenta in the boiling mixture of water and milk.

Cook the polenta while stirring for 10 minutes on a small fire.

In the end add some grated parmesan in the polenta and stir.

In a hot dry skillet, sear the mushrooms for a few minutes.

Then add a little olive oil and cook while stirring for a few minutes.

Add spinach, chickpeas and asparagus and fry a few moments adding a little olive oil.

Then put a large tablespoon of honey and 100ml of water.

Bring to a boil while stirring vegetables and fry until the liquid is completely absorbed and the vegetables are glazed in the honey.

Add salt and pepper.

In 2 bowls, place the creamy polenta and grate some parmesan.

Pour over the polenta a drizzle of truffle.

Place the vegetables on the polenta and enjoy immediately