In a 2-quart pot, bring 4 cups cold water to a boil. Add 1/2 teaspoon sea salt and then whisk in polenta. Bring to a boil, then turn down to a low simmer. Cook, stirring often, about 40 minutes, or until polenta is tender and creamy. If needed or desired, add up to 1 cup more water. (I find the amount of water I need varies from day to day, so use your best judgement.) Add sea salt to taste.

Meanwhile, throughly rinse vegetables and arrange on a towel to dry.

Preheat oven to 200 degrees F.

Bring a big pot of cold water to a boil. Blanche asparagus 1 - 2 minutes, remove from boiling water with tongs, and set under cold running water. Repeat for the broccoli rabe. Pat vegetables dry with a clean towel.

Set a 9 or 10-inch skillet over medium/medium-high heat (hot, but not so hot the oil smokes). Add 1 tablespoon olive oil and half the asparagus. Sprinkle with sea salt. Sauté 2 minutes, or just until golden and slightly blistered. Remove to a large platter and set in the warm oven. Repeat for remaining asparagus. To the same skillet, add another tablespoon olive oil, broccoli rabe, and a pinch sea salt, and sauté about 4 minutes. Remove to warm platter. Remove skillet from heat briefly.

Once skillet has cooled slightly, lower heat to medium, and add remaining 2 tablespoons olive oil. Add red pepper flakes and garlic and cook 1 minute. Add arugula or kale, and sauté just until wilted. Sprinkle with sea salt. Spoon mixture over rabe and asparagus. Add sea salt to taste. Top with lemon zest and a squeeze of lemon juice.

Spoon ricotta into a small bowl and add a pinch each sea salt, pepper, and red pepper flakes. Drizzle with olive oil.

To serve, spoon polenta into shallow bowls, pile with cooked vegetables, and dot with ricotta mixture. Garnish with radishes and red pepper flakes to taste.