Spring Asparagus Farro Salad
This festive salad is a deliciously easy way to celebrate these two popular spring vegetables: asparagus and peas. The surprise of mint and bulk of the faro makes for a satisfying meal.
Makes
Serving size
Ingredients
¾ cup farro, quick cooking
¾ pound (342 grams) asparagus, sliced into 1-inch pieces
½ pound (227 grams) frozen peas
¼ cup mint, chopped
1 medium lemon, grated rind
1 ½ medium lemons, freshly squeezed
¼ cup olive oil
⅓ cup parmesan cheese, grated
Instructions
- Cook the farro per the package directions (about 10 minutes). Drain and set aside to cool.
- Heat a quart of water in a medium saucepan and bring to boil.
- Cook the asparagus in the water for 3 minutes. Add the peas for 30 seconds.
- Drain asparagus and peas.
- Transfer to a medium serving bowl. Cool and add cooked farro.
- Add the mint and grated lemon rind. Mix well.
- Combine lemon juice and oil in a measuring cup. Whisk to combine.
- Pour over the salad and toss to mix well.
- Sprinkle the parmesan cheese over the top and serve.
Cooking Tip
Be sure to prepare the salad just before eating to retain the bright green colors of the asparagus and peas. Refrigeration will fade their color and make them less appetizing.
Recipe Contributed by FamilyCook Productions
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