Toasted Farro & Asparagus Salad

By Leslie Blythe  , ,   , ,

May 23, 2017

Toasted Farro & Asparagus Salad is a delicious way to eat asparagus, it’s great for a weekday lunch. Farro is a food composed of the grains of certain wheat species. Because it contains more fiber than other popular grains like rice or even quinoa, farro might have even more positive benefits when it comes to digestion and cardiovascular health. It's also exceptionally high in protein for a grain and supplies more than 10 different vitamins and minerals.

  • Prep: 15 mins
  • Cook: 35 mins
  • Yields: 4 Servings

Ingredients

2 pounds asparagus

6 tablespoons extra-virgin olive oil, divided

1½ cup pearled farro

Kosher salt

1 tablespoon unsalted butter

½ teaspoon red pepper flakes, or to taste

grated zest of 1 lemon

3 tablespoons lemon juice

½ cup pistachios, finely chopped

3 ounces feta, crumbled

⅓ cup fresh tarragon, coarsely chopped

Directions

1Snap off the tough ends of the asparagus. Cut the tips off and set aside. Cut the spears into ¼” coins.

2In a wide saucepan or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the faro and stir to coat. Cook, stirring occasionally, until toasted, 3 to 5 minutes. Add a generous pinch of salt and enough water to cover the farro by at least 2 inches. Bring to a boil, then turn down the heat and simmer until the faro is al dente, about 25 minutes. Drain.

3While the faro is cooking, in a large skillet, heat 1 tablespoon of the olive, the butter and the red pepper flakes over medium-high heat, stirring a few times so the pepper flakes evenly toast toast, just a couple of minutes. Add the asparagus tips and sauté for about a minute, then add the asparagus coins and continue cooking, stirring occasionally, until the asparagus is crisp-tender, a minute or two more.

4Add the drained faro to the asparagus. Add the lemon zest and juice and 2 tablespoons of the olive oil, tossing well to combine. Taste and adjust the seasoning. Add up to another tablespoon of the olive oil. Let cool for 10 minutes, then add the pistachios, feta, and tarragon and toss again. Serve warm or at room temperature.

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