Herbal millet with green asparagus

Herbal millet with green asparagus

4 Servings • 356 kcal / 1293 kJ, 13 g E, 11 g F, 51 g KH pro Portion


1 kg of green asparagus

3 spring onions

1 Bunch of mixed herbs (z.B. Wild garlic, chervil, parsley, chives, sorrel)

250 g millet

700 ml of hot vegetable stock

100 ml of cream



Preparation time:

that. 25 Minutes (plus cooking time)

Wash the asparagus and peel the lower third, just cut off the lower ends. The rods at an angle each approx. 4 cutting pieces. Wash the spring onions, clean and cut into fine rings. Wash the herbs, Shake dry and chop finely.

Put the millet in a sieve and rinse with hot water. Then with asparagus, spring onions, Put the stock and cream in a saucepan and cook for approx. 20 Let simmer for minutes. If necessary, add a little more water. Mix in the herbs, season with salt and pepper and serve.


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