Spring Asparagus Millet Salad


  • 1/2 cup millet
  • 1 cup water
  • 1 bunch asparagus
  • 2 tablespoons olive oil
  • juice from 1 lemon
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 1 large garlic clove
  • salt & pepper to taste
  • 1 bunch fresh parsley
  • raw pistachios


Begin by cooking the millet. Combine the millet with 1 cup of water in a small saucepan on the stove. Bring to a boil, reduce to a simmer, then cover and let cook until all of the water is absorbed (about 20 to 25 minutes). Leave covered and remove from heat once finished cooking. Let it set and finish steaming for another ten minutes before fluffing with a fork and tossing in the salad. While the millet is steaming, wash and trim the asparagus. Cut into thirds (about 3 inch pieces) and place in a steamer basket on the stove in a medium size sauce pan filled with a little water. Bring the water to a boil, reduce to a simmer, cover and steam until tender (about 5 minutes). For the dressing, combine the olive oil, lemon juice, dried herbs, salt and pepper. Mince the garlic clove and add to the dressing mixture as well. Set aside until ready. Rinse, dry, and roughly chop the bunch of fresh parsley and set aside (I usually chop off the thick stems and roughly chop the leafy top). When millet and asparagus are finished cooking, combine both in a medium sized mixing bowl. Add the fresh parsley and lightly toss. Give the dressing a whisk and toss into the salad as well. Give it a good mix/toss using two large utensils (or your hands). Taste and add salt and pepper as needed. Add a little more lemon juice or olive oil if too dry. Plate and top with a handful of raw pistachios (whole or roughly chopped). This salad is lovely served warm, or can be chilled and served cold as well (great for a pack lunch, but I would recommend using green beans for the veggie or undercooking the asparagus so it doesn’t become mushy).

Spring Asparagus Millet Salad w/ Fresh Garlic + Lemon + Herbs | Faring Well | #vegan #glutenfree #recipe