With its mild, corn-like flavor and great texture, millet is a great gluten-free grain to get to know.
Author: Katie Workman
Kosher or coarse salt to taste
2cupssliced asparagusabout ½–inch pieces, bottoms trimmed and peeled if necessary (leave the tips whole, even though they will be more than 1/2 inch long)
¼cupextra virgin olive oil
¼cupsherry or red wine vinegar
Freshly ground pepper to taste
4cupsbaby arugulaor roughly chopped larger leaves
½cupslivered fresh basil leaves
2cupscooked milletcook according to package directions
Bring 1 inch of water to a boil in a medium saucepan over high heat, add salt, and add the asparagus. Cover and simmer for 2 minutes, then drain and rinse under cold water to stop the cooking and preserve the green color.
Whisk together the oil, vinegar, onions, mustard, salt and pepper in a large bowl. Add the cooled asparagus, arugula, basil, cherries and millet. Toss everything to combine with the dressing and serve at room temperature.