Pesto Millet, Asparagus, and Soft Boiled Eggs

Pesto Millet, Asparagus, and Soft Boiled Eggs

Pesto Millet, Asparagus, and Soft Boiled Eggs

Pesto Millet, Asparagus, and Soft Boiled Eggs

 

Pesto Millet, Asparagus, and Soft Boiled Eggs
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Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Pesto
  • 2 cups packed basil leaves
  • 2 clove garlic
  • ¼ cup raw pine nuts
  • ⅓ cup Parmesan cheese*
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  •  
  • ½ cup millet
  • ½ lb asparagus
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • 2-3 large eggs
Instructions
  1. Rinse ½ cup of millet and combine 1½ cups of water. Bring to a boil, then reduce to a simmer. Cook for until water is absorbed, 15-20 minutes.
  2. Light grill. Toss asparagus with olive oil and place on grill. Cook until lightly charring and soft.*
  3. In a dry skillet, lightly toast pine nuts. Set aside and let cool slightly. In a food processor, pulse garlic. Add in basil, pine nuts, parmesan cheese, olive oil, and lemon juice. Pulse until well combined, adding more olive oil/lemon juice as needed.
  4. Finally, bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.
  5. Toss together millet and pesto, spread onto platter. Top with grilled asparagus and serve eggs on the side.
Notes
Asparagus can also be roasted or cook in a regular pan. Parmesan is not vegetarian, leave out if desired.
 

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