Prep: 1. In a large saucepan, toast millet for a few minutes. Then add 2.5 cups water (or chicken stock), a pinch of salt, and bring to a boil. Reduce to a simmer, cover and cook until liquid is absorbed (~15 minutes). 2. Meanwhile, rinse and trim asparagus; chop into 2-inch pieces. 3. Chop basil and dill. Mince garlic. Make: 1. Steam the asparagus for 2 minutes and rinse under cold water. 2. Cook the fava beans in the same boiling water for 1 minute. Rinse under cold water and remove from pods. 3. In a small bowl, whisk: sea salt and pepper, mustard, lemon juice, garlic, olive oil. 4. Top millet with the asparagus and fava beans and serve with the vinaigrette.
Make it a main by adding slices of ricotta salata and prosciutto. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE