Spring was here and now it seems to be . . . missing? Why is it March and snowing? Karma. That’s why. Ever since I moved to North Carolina from Ohio 10 years ago, I’ve been bragging about the warm and sunny NC weather. Our winters are short. Our Springs are perfect. But recently we’ve been down in the snow trenches with Ohio.
However, that hasn’t stopped us from celebrating Spring through food. Our Farmers’ market has inspired me to crank out Spring dishes for my family. I hope this inspires you to do the same! This Asparagus & Farro Salad with Lemon Vinaigrette is easy and encapsulates everything I love about Spring here in the Carolina’s: bright, fun, fresh, and easy. And it’s DELICIOUS. Farro is simple and hearty without being too bland, and gives a nice softness to the dish for varying texture.
I’ve doubled this recipe for the week with the intention on eating it for a quick and healthy lunch. For dinner, we are enjoying this with Roasted Salmon and a simple green salad.
Shelly Basinger Easiness Rating: 4 stars
Serve + enjoy!
Asparagus & Farro Salad with Lemon Vinaigrette
This Asparagus & Farro Salad with Lemon Vinaigrette is easy and encapsulates everything I love about Spring here in the Carolina's: bright, fun, fresh, and easy. And it's DELICIOUS. Farro is simple and hearty without being too bland, and gives a nice softness to the dish for varying texture.
- 1 Bunch Asparagus ends bent/trimmed off
- 1 cup Farro Rinsed
- 3 cups Water
- Pinch Salt/pepper
- 1 cup Frozen Peas thawed
- 2 Radishes Thinly Sliced
- 1/2 Red Onion Diced
- 1 Lemon; zested + juiced about 1 tbsp
- 1 tsp Dijon Mustard
- 1 tsp Sugar
- 3 - 4 tbsp Olive Oil
Preheat oven to 450°F. Lay asparagus on baking sheet. Drizzle with olive oil and season with salt and pepper. Arrange in an even layer. Roast for 15 – 20 minutes. Remove from oven and set aside to cool. When cool enough to handle, cut on a diagonal into half inch pieces.
While the asparagus is roasting, prepare your farro. Rinse the farro under cold water and place in a medium size sauce pan. Add 3 cups of water. Bring to a boil then reduce to simmer over medium heat. Simmer for 30 minutes. Drain any excess liquid. Take off heat to cool by transferring to serving bowl.
In the same pot as you cooked the farro, place 1 cup frozen peas and enough water to cover. Bring to a boil and cook for ~8 minutes. Drain and set aside.
In a small mixing bowl (I use a glass storage container and make more then needed to keep for salads throughout the week), combine Dijon, sugar, salt/pepper, lemon zest, and lemon juice. Add 3 tablespoons of the oil in a slow stream, whisking with a fork constantly until the dressing is well blended.
In the serving bowl with the farro, toss the asparagus, peas, radish, and onion. Drizzle with the lemon vinaigrette. Mix until asparagus mixture is throughly coated.
Kitchen Items Needed:
- Roasting Pan
- Medium size pot
- Knife + Cutting board