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Asparagus Farro Salad
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Prep Time:
35 minutes
Total Time:
35 minutes
Spring medley with whole grains, pecans, and tangy feta cheese - a delightful vegetarian dish.
Ingredients:
  • 1 cup uncooked farro (semi-pearled or pearled)
  • 1 lb fresh asparagus spears
  • 4 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 to 1 1/2 teaspoons grated lemon peel (1/2 medium)
  • 1 1/2 tablespoons lemon juice (1/2 medium)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pecans
  • 1/3 cup feta cheese
Instructions:
  • In a 2-quart saucepan, bring 4 cups of water to a boil. Add farro and bring back to a boil. Lower the heat, cover, and simmer for 20 to 25 minutes.
  • While the oil heats up in a skillet, cut the asparagus into 1-inch pieces, keeping the heads whole. Add the asparagus and shallot to the skillet and cook for 5 to 7 minutes, stirring occasionally, until cooked to your liking. Transfer the asparagus to a plate and set aside.
  • Add the remaining 2 tablespoons of oil, lemon peel, and lemon juice to the skillet. Heat over low heat, gently scraping the bottom of the skillet with a wooden spoon to release any browned bits. Season with salt and pepper, then set the sauce aside.
  • After cooking, strain faro and rinse. In a large serving bowl, combine faro with asparagus, pecans, and feta cheese. Drizzle sauce on top.

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