Serves : 6 dishes
Prep Time: 10 minutes
Ingredients
a sprinkle of Kosher or coarse salt for taste
2 cups sliced asparagus about ½–inch pieces, bottoms trimmed and peeled if necessary. However, ensure you leave in the tips of the asparagus.
¼ cup extra virgin oil
¼ cup red wine vinegar
¼ cup minced onion
1 tsp mustard
a sprinkle of freshly ground pepper
4 cups baby arugula or any other roughly chopped large leaves
½ cup slivered fresh basil leaves
1 cup dried up cherries
2 cups cooked millet
Instructions
For Cooking Millet:
Before cooking millet, rinse it thoroughly under water. Ensure it is clean and fresh.
Add one part millet to around 2 ½ parts liquid (broth or water) .
Bring the millet and liquid to a boil in a pot. Once it is boiling, turn down the heat, cover and let it simmer for about 25 minutes until the millet is observed to be fluffy.
To impart a nuttier flavor to the grain, place the grains in a dry skillet over medium heat and stir them frequently to toast them before adding to liquid. When they turn golden, add them to the boiling liquid.
For Greens:
Bring 1 inch of water to a boil in a saucepan over high heat. Sprinkle the salt and add the asparagus.
Cover and leave it to simmer for 2 minutes, then drain and rinse under cold water to stop the cooking and preserve the greenness.
Whisk together the oil, vinegar, onions, mustard, salt and pepper in a large bowl. Add the cooled asparagus, arugula, basil, cherries and millet. Toss everything to combine with the dressing and serve at room temperature.
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