Lauwarmer Hirse-Grüner-Spargelsalat mit wachsweichen Eiern und Garlic & Pepper Kraut

Lukewarm millet-green-asparagus salad with waxy eggs and Garlic & Pepper cabbage

Drain the millet and cook covered with water and some salt for about 15-20 minutes. Wash the asparagus, cut off the ends and cut the spears into 3-4 cm long pieces. Heat olive oil in a pan, fry the asparagus pieces with salt and pepper over medium heat for about 10-15 minutes.

In the meantime, boil the eggs for 7 minutes until they are soft, rinse and set aside.

For the dressing, put all the ingredients in a screw-top jar and mix.

Radishes, wash, clean and cut into slices. Peel and halve eggs.

Mix the millet, fried asparagus, radishes and the dressing in a bowl. Fold in the lettuce.

Arrange the salad on plates with LoveCraftKraut Garl & Pepper, hummus and herb quark, garnish with plenty of chopped herbs.

Bon appetit!

For 4 people

For the salad

250 g millet, soaked for 8 hours or overnight

800 g green asparagus

1 bunch of radishes

4 large handfuls of lettuce, washed and plucked into bite-sized pieces

4-8 eggs - depending on how hungry you are

salt, pepper, extra virgin olive oil

1 jar of LoveCraftKraut Garlic & Pepper

For the dressing:

4 tablespoons extra virgin olive oil

1.5 tbsp lemon juice

0.5 tbsp apple cider vinegar

1 tbsp maple syrup

1-2 tsp mustard

1 crushed garlic clove

Salt pepper


Herbs: chives, parsley, chervil


Herb quark

Back to blog