Millet porridge in vegetable broth with asparagus and celery

Wash the carrot and celery, peel them, and cut into thin strips.

Peel the onion, wash it, and cut it into half rings.

Wash the asparagus, peel it, boil in salted water, and chop finely.

Sauté onion, celery, and carrot in vegetable oil.

Rinse the millet, pour in vegetable broth, add salt, and cook until ready.

Then place the prepared vegetables on the millet, mix them, and sprinkle with finely chopped dill, parsley, and cilantro.

Serve the porridge hot, garnished with olives.