Asparagus is my favorite, because it’s the first vegetable to appear after the long, cold winter, and you can only enjoy it for a few weeks of the year. Green and crunchy, it tastes best quickly cooked in boiling water and served simply with a little butter and salt. This fresh, spring salad is excellent way to use asparagus. The base is hearty millet, with handfuls of spinach and pink radishes. It’s perfect as a side dish, or as a main with a bit of feta cheese sprinkled on top.