Fill and boil your kettle. Peel and thinly slice the onion. Peel and finely grate or crush the garlic. Snap the tender tips off the asparagus (bend the spears and they should snap in the right place).

Warm a large, deep pan on a medium heat for 1 min then add ½ tbsp olive oil and the onion. Season with salt and pepper and fry for 5 mins till starting to soften but not too coloured.

Pour 600ml hot water from the kettle into the pan with the onions. Add a generous pinch of salt, then bring the water back up to a bubble on a medium heat. Slowly trickle the polenta into the hot water, stirring as your pour to prevent lumps. Turn the heat down low, cover and cook for 5 mins till the polenta has thickened.

While the polenta is simmering, warm a frying pan on a high heat for 2-3 mins. Pat the steaks dry then rub with ½ tbsp olive oil, 1 tsp cumin seeds and some salt and pepper. Carefully place the steaks in the smoking hot frying pan. Cook for 30 secs on each side for rare, or a little longer for more well cooked steaks. Lift the steaks out of the pan onto a warm plate and cover with foil. Set aside to rest for a few mins.

Turn the heat under the frying pan down to medium-low. Add the asparagus spears and cook for 3-4 mins, shaking the pan regularly to turn the spears. They should be lightly browned and soft. Add the garlic and cook for 1 min.

After the polenta has cooked for 5 mins, take it off the heat and crumble in the Perl Las. Stir with a wooden spoon to beat in the cheese. Taste and add more salt or pepper if you think it needs it.

Slice the steaks into bite-sized strips. Spoon the polenta onto 2 warm plates and add the asparagus. Arrange the steak on top of the polenta to serve.