Herbal millet with green asparagus
4 Servings • 356 kcal / 1293 kJ, 13 g E, 11 g F, 51 g KH pro Portion
INGREDIENTS
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
salt
Pfeffer
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.