2508. BLACK PEPPER ASPARAGUS with MILLET and BACON

serves 4 as a side or 2 as a meal


1 lb. fresh asparagus spears, chopped into 1-inch sections
3 cups prepared millet pilaf
4 slices of bacon, sliced into lardons
1 tablespoon lemon juice
salt and freshly ground black pepper

Heat up a skillet, cast iron is best for this, and add the lardons. Cook until crispy. Remove the crispy lardons to a serving bowl and pour off almost all of the bacon fat. Make sure the pan is hot and add the asparagus. Salt the asparagus lightly and grind on a generous amount of black pepper. Cook the asparagus over high heat tossing occasionally until it starts to brown and is hot and cooked through but still slightly crunchy. If you are using pre-frozen millet heat it up. Toss the heated millet, crispy bacon lardons and asparagus with the lemon juice and more black pepper. Taste for seasoning and add more lemon juice/salt/pepper to your own taste.


bacon recipe courtesy of: Maggie, Dog Hill Kitchen, June 5, 2010

1311. UKRAINIAN MILLET with BACON and MUSHROOMS

1 cup millet, soaked and cooked as above
1/4 lb non-cured bacon, chopped
1 small onion, chopped
1/4 to 1/2 pound fresh mushrooms, chopped
(portobellos or shiitakes are nice)

Put bacon in a skillet and saute gently until done but not crispy. Add a little butter or olive oil if bacon is very lean. Then saute the onion and mushrooms for a few minutes. Stir in the cooked millet. Serve.


courtesy of: Lynnet Bannion, LoveLandLocal, Loveland, Colorado