75 g onions, finely sliced 150 g g green asparagus, cooked or steamed, in 2 cm pieces, salt salt alz pepper pepper
50 g g Sbrinz, z, grated or Parmesan cheese
Sauté onion in butter until soft. Add millet and turn briefly in it to the other side, fill with chicken stock, add bay leaf and bring to a boil. Cover and simmer at lowest temperature for about 20 min (millet should be soft but still grainy !). Add cream, herb butter, asparagus and parsley, heat briefly and season.
Serve grated cheese separately.
Preparation 70 min
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!