Millet with prawns and lemony asparagus

Ingredients

For 1 serving

• Millet60 g
• Shrimp160 g
• Asparagus150 g
• Shallot20 g
• Lemon zest2 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: March – May

Method

1. Rinse the millet in a sieve under running water. Toast it in a dry pan over medium heat for 2 minutes, stirring, until fragrant; pour in twice its volume of boiling salted water, cover and cook for 15 minutes over low heat, until the water is absorbed and the grains are fluffy.
2. Meanwhile wash the asparagus, snap off the woody base where it bends naturally and cut the stems into pieces of about 3 cm, keeping the tips aside; peel and chop the shallot. Peel the prawns and remove the dark vein along the back.
3. Heat the oil in a wide frying pan over medium heat and soften the shallot for 2–3 minutes, until translucent; add the asparagus stems, a splash of water and salt and cook for 5 minutes, adding the tips halfway, until tender but crisp.
4. Add the prawns and cook for 2–3 minutes, turning them, until pink and curled.
5. Fluff the millet with a fork, add it to the pan and stir; turn off the heat and finish with the grated lemon zest and a grind of black pepper.