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Asparagus Farro Salad

By Becky Rosenthal
Created April 4, 2022
Asparagus-Farro-Salad_hero
You only need a few simple, staple ingredients to create this fresh spring salad.

Spring is coming and so are the greens!

The spring season calls for green on our plates, right? Fresh peas, hearty salad greens, and perfectly ripe asparagus will all be part of my meals this spring. Of the many dishes I enjoy using asparagus, the most frequently used recipe in our home is this simple asparagus grain salad.

You only need a few simple, staple ingredients and once you get the hang of the recipe you can substitute the vegetable for whatever is in season—butternut squash, tomatoes, zucchini, or whatever you have on hand.

This recipe calls for farro, one of my very favorite grains to use in place of rice. I first got hooked on farro in Italy, in a small town where a farro soup reigns as the dish of the region. A whole wheat grain with an elegant, nutty taste, farro is rich in fiber, magnesium and vitamins A, B, C and E. Spelt, barley, wheat berries and farro may be used interchangeably, though I prefer farro, as it maintains a crunchy texture while still being soft after cooking.

Let’s get started making the salad!

First, assemble your ingredients.

Grain Salad with Asparagus and Feta-1

In a medium saucepan, bring the four cups of water to a boil. Stir in the farro, bringing the water back to a boil, then reduce the heat to low. Cover the pan and cook for 20-25 minutes.

Then slice asparagus into 1 inch pieces, leaving the heads full. Heat two tablespoons of olive oil a wide pan. Sauté shallot and asparagus for about 5-7 minutes or until the asparagus is cooked to your preferred doneness.

Grain Salad with Asparagus and Feta-2

Remove asparagus from the pan and set aside.

Deglaze the pan you cooked the asparagus in with the lemon juice, zest and extra two tablespoons of olive oil. Use a wooden spoon to stir the mixture and get any flavors off the pan. Add in the salt and pepper.

Grain Salad with Asparagus and Feta-3

Set this sauce aside.

Once farro is done cooking, drain and rinse the grain. Toss with asparagus, pecans, and feta and then drizzle with the sauce on top.

Grain Salad with Asparagus and Feta-4

Transfer salad mixture to a serving dish or plates and dig in!

Ingredients

    • 1cup uncooked farro (semi-pearled or pearled)
    • 1lb fresh asparagus spears
    • 4tablespoons olive oil
    • 1shallot, finely chopped
    • 1to 1 1/2 teaspoons grated lemon peel (1/2 medium)
    • 1 1/2tablespoons lemon juice (1/2 medium)
    • 1teaspoon salt
    • 1/4teaspoon pepper
    • 1/2cup pecans
    • 1/3cup feta cheese

Directions

  • 1In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
  • 2Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
  • 3Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
  • 4Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

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