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
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.