This is post #2 for my Asparagus Mini Series! Bowl meals are all the craze right 
now. And rightfully so. They are very easy for both prep and clean up! Mix it together in a big bowl, and serve in little bowls. Easy-peasy! I love them because they include whole grains, with lots of veggies. Asparagus is the star in my asparagus artichoke millet bowl.
The dressing is what makes this bowl really shine. Fresh lemon juice adds so much brightness and tang, and just enough olive oil keeps it full of flavor. Salty feta adds a brine-y note to the bowl, which complements the artichokes. Asparagus adds a little crunch and an lot of color. This asparagus artichoke millet bowl would be a great option for picnics!
Variations to the Asparagus Artichoke Millet Bowl:
- If you can’t find frozen artichokes, try using canned. Don’t forget to drain and rinse! Cut the hearts into bite sized pieces for easy fork to mouth.
- Millet makes this dish gluten free, but you can try any of your favorite whole grains. Quinoa or brown rice would keep it gluten free. Wheat berries, farro, or barley would work too.
- If you want to make this dish vegan, omit the feta cheese.
Asparagus Artichoke Millet Bowl
Prep time
Cook time
Total time
Author: Alison's Allspice
Recipe type: Entree
Cuisine: Bowl food
Serves: 4 servings
Ingredients
- 1 cup millet, uncooked
- 1 lb asparagus, trimmed and cut into 1 inch pieces, about 1 bunch
- 12 oz package frozen artichoke hearts, thawed and sliced
- 1 ½ cups cooked white beans, or 1 can rinsed and dranied
- 4 garlic cloves, minced
- ¾ tsp salt
- ½ tsp black pepper
- ¼ cup fresh squeezed lemon juice, from a large lemon
- ¼ cup olive oil
- ⅓ cup minced parsley
- ⅓ cup feta cheese crumbles
Instructions
- Cook millet according to package instructions.
- Meanwhile, steam asparagus for 2 minutes in a basket steamer.
- Mix together millet, asparagus, artichoke, white beans, garlic, salt and pepper.
- Whisk together lemon juice and olive oil. Drizzle over salad and toss well to combine.
- Split into 4 servings and garnish each with parsley and feta.
Notes
This salad will keep for 1-2 days in the fridge. After that, it becomes slightly bitter.
This recipe was shared at Tickle My Tastebuds!
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