Name: Spring Farro Asparagus Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 ½ to 2 cups cooked farro (regular or quick-cooking); 12 to 14 asparagus stalks; 1 cup fresh or frozen (thawed green peas or edamame); 2 scallions (white and green parts, thinly sliced); 4 to 6 radishes (trimmed and sliced); ½ bell pepper (any color, diced); Juice of 1/2 to 1 lemon (to taste); 2 tablespoons extra-virgin olive oil; ¼ cup sliced sun-dried tomatoes; ¼ cup chopped parsley or cilantro; 2 tablespoons chopped fresh dill (or 1 teaspoon dried); Salt and freshly ground pepper to taste

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Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day’s lunch for home or work. Photos by Evan Atlas.

Recipe

Spring Farro Asparagus Salad

Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad,

5 from 1 vote

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Course: Grain salad

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: asparagus salad, farro asparagus salad

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: to6

Calories: 200kcal

Author: Veg Kitchen

Ingredients

1 ½ to 2 cups cooked farro regular or quick-cooking
12 to 14 asparagus stalks
1 cup fresh or frozen thawed green peas or edamame
2 scallions white and green parts, thinly sliced
4 to 6 radishes trimmed and sliced
½ bell pepper any color, diced
Juice of ½ to 1 lemon to taste
2 tablespoons extra-virgin olive oil
¼ cup sliced sun-dried tomatoes
¼ cup chopped parsley or cilantro
2 tablespoons chopped fresh dill or 1 teaspoon dried
Salt and freshly ground pepper to taste

US Customary - Metric

Instructions

If you haven’t cooked farro ahead and want to end up with up to 2 cups, start with ¾ cup uncooked farro and 3 cups water in a medium saucepan. Bring to a slow boil, then lower the heat and simmer gently with the cover ajar for 30 minutes, or until the water is absorbed. If using quick-cooking farro, follow package instructions. If you wind up with more than 2 cups cooked farro, save the excess for another use.
Transfer the cooked grain to a serving bowl.
Trim about an inch off the bottoms of the asparagus if they look woody; scrape bottom of stalks with a vegetable peeler if need be. You can skip this if the asparagus is slender and fresh. Cut into 1-inch lengths.
Steam the asparagus, peas (or edamame) in the same saucepan with a little water, just until bright green and tender-crisp. Drain, rinse with cool running water, then drain again.
Add the asparagus, peas, and remaining ingredients to the cooked grain in the bowl. Stir together completely. Serve warm or at room temperature.