For me asparagus are a bit like strawberries, when they are finally in season I can’t get enough of them. Admittedly my children don’t share this enthusiasm (for strawberries yes, but asparagus seem a ‘no go’ no matter what), which is why this recipe is for two. Simply double the quantities for four, I will definitely keep trying with my boys, I think they are missing out big time.
What you need:
2 tbsp rapeseed oil
2 spring onions – finely sliced
250g hulled millet – rinsed
400ml water or vegetable stock
125ml oat or soy cream – I use oatly oat cream as it has the fewest additives
8 asparagus – tough ends snapped off*, then cut into 1-2cm chunks, leaving the tips a little longer
1 organic lemon – zest only
Salt to taste – I use herbamare
Pepper to taste
Flat leaf parsley to decorate
How you do it:
Preheat your oven at gas 6 (200C).
On a lined baking tray drizzle the asparagus bits with some oil and sprinkle with a little salt, then roast them in the oven for 15-20mins or until soft and lightly browned.
Meanwhile heat up the rapeseed oil in a non-stick frying pan and fry the spring onions for a minute or two.
Add millet and water/stock to the frying pan.
Check on the asparagus to make sure they don’t get too dark and once they are soft and creamy turn the oven off leaving the tray inside.
Once the millet starts cooking turn down the heat and let it simmer stirring regularly to avoid it from sticking to the pan.
After 25-30mins add the oat/ soy cream, lemon zest, salt and pepper and give it another good stir.
Now gently mix in most of the roasted asparagus, keeping a handful of the tips to use as decoration.
Let the millotto rest for 5mins, then serve up with the asparagus tips and a scatter of parsley.
*If you gently break off the end of an asparagus it will naturally snap at the right place, leaving you with the tender part of the stalk only.