Millet with mustard & maple syrup dressing and asparagus

Name: Millet with mustard & maple syrup dressing and asparagus
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 60 g almond slivers; 4 tbsp maple syrup; 8 tbsp vegan plain yoghurt substitute; 600 g green asparagus tips; 500 g strawberries; 1 spring onions incl. green parts; 4 tbsp Dijon mustard; 3 tbsp olive oil; 250 g yellow millet; ½ tsp salt

Vegan main dish Spring

Total: 40 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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This dish is spring on a plate! Crunchy asparagus, fresh strawberries and lightly toasted almonds with millet in a sweet and spicy maple & mustard dressing.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Millet
250 g	yellow millet
6 dl	salted water, boiling

Asparagus
1 tbsp	olive oil
600 g	green asparagus tips
½ tsp	salt

Dressing
4 tbsp	Dijon mustard
4 tbsp	maple syrup
8 tbsp	vegan plain yoghurt substitute

Serve
2 tbsp	olive oil
60 g	almond slivers
500 g	strawberries, quartered
1	spring onion incl. green part, finely chopped

How it's done

Millet

Cover and cook the millet in boiling salted water for approx. 15 mins. Remove the pan from the heat, cover and leave to absorb for approx. 5 mins.

Asparagus

Heat the oil in a frying pan. Add the asparagus, season with salt, fry for approx. 10 mins., stirring occasionally.

Dressing

Combine the mustard, maple syrup and yoghurt in a bowl. Add the millet, mix.

Serve

Heat the oil in a frying pan. Add the almond slivers, toast for approx. 2 mins. until golden brown. Plate up the millet with the asparagus, almonds, strawberries and spring onion.

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