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.
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
Herbs: chives, parsley, chervil