Wash 2 cups millet thoroughly three times - until water runs clear. In a large frying pan over medium heat, toast the millet until a nutty fragrance fills the air.
Wash, trim, and cut into quarters 1 lb. asparagus or wash and finely chop 1 lb. arugula, chard, beet or mustard greens.
Wash and shred 4 garlic scapes or peel and thinly slice 4 cloves garlic.
Bring 5 cups water and 1/4 tsp. salt to a boil over high heat. Stir in millet. Reduce heat to simmer and cook 10-15 minutes until millet is soft. Stir in asparagus or greens and garlic scapes or garlic. Cover, remove from heat, and allow to steam 5 minutes.
Wash and thinly slice 1 bunch radishes.
Wash and dice 1 bunch salad turnips.
In a small frying pan over medium heat toast 3 TB sesame seeds or 1/4 cup shelled sunflower seeds.
Whisk together: 1/4 cup toasted sesame oil, 1/4 TB maple syrup, 1/3 cup apple cider vinegar, 1/4 tsp. ground nutmeg, pinch coarsely ground black pepper, pinch of salt.
Toss together millet, vegetables, seeds, and dressing.
Enjoy warm or cold!