Millet and Asparagus Cakes with Lemon Ricotta Cream and Roasted Cherry Tomatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line one large baking sheet and one small tray or plate with parchment paper.

2. 2

   2. Place the millet in a saucepan with the water and 3 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes. Spread the cooked millet on a plate so it can cool slightly.

3. 3

   3. In a bowl, toss the cherry tomatoes with 15 ml (1 tbsp) olive oil, 2 minced garlic cloves, 1 g (1/4 tsp) salt, and a pinch of black pepper. Transfer to the large baking sheet and roast for 18 to 20 minutes at 220 °C / 425 °F, until juicy and lightly browned.

4. 4

   4. While the tomatoes roast, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the red onion, the remaining minced garlic clove, and the asparagus. Cook for 4 to 5 minutes with 1 g (1/4 tsp) salt and some black pepper, until the asparagus is tender but still bright green. Let cool for 5 minutes.

5. 5

   5. In a large bowl, combine the warm millet, the sautéed asparagus mixture, the beaten eggs, grated Parmesan, rice flour, 1 g (1/4 tsp) salt, and the remaining black pepper. Mix well until you have a mixture that can be compacted with a spoon.

6. 6

   6. With lightly damp hands, shape 8 cakes or thick patties and place them on the small tray. Brush or drizzle them with the remaining 15 ml (1 tbsp) olive oil.

7. 7

   7. Bake the cakes at 220 °C / 425 °F for 14 to 16 minutes, flipping halfway through, until golden around the edges and firm.

8. 8

   8. For the cream, mix the ricotta, thick plain yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and 1 g (1/4 tsp) salt in a bowl. Stir until smooth.

9. 9

   9. Remove the tomatoes from the oven and toss them with the fresh basil so the residual heat releases its aroma.

10. 10

    10. Serve 2 cakes per plate with a generous spoonful or base of lemon ricotta cream and the roasted cherry tomatoes on top or on the side.