Asparagus Farro Salad with Mint and Artichokes
By Martha Stewart’s Vegetables
Asparagus Farro Salad with Mint and Artichokes
By Martha Stewart’s Vegetables
Yield/Serves:
Makes 6 to 8 servings
- 1¼ cups semi pearled farro
- Zest and juice of 1 lemon
- ¼ cup extra-virgin olive oil
- ½ cup chopped red onion
- Coarse salt and freshly ground pepper
- 1 pound baby artichokes, trimmed
- 1 bunch white (or green) asparagus (1 pound)
- ¼ cup fresh mint leaves
- ⅓ cup chopped fresh dill
- 6 ounces feta cheese
To really appreciate the faintly earthy taste of white asparagus, eat it raw, preferably combined with comparably flavored baby artichokes—in other words, in this bright, crisp grain salad. Fresh mint and dill, lemon, and feta round out the flavors.
Cover farro with 3 inches of water in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, and cook until tender but still slightly chewy, 25 to 30 minutes.
Meanwhile, combine lemon zest and juice, oil, and onion in a large bowl, then season with salt and pepper. Drain farro and immediately toss with dressing. Let cool completely.
Trim and peel asparagus; then slice, on the bias, into ½-inch-thick pieces, leaving tips whole. Add to farro along with mint and dill, tossing to combine. Add feta, drizzle with additional oil, if desired, and serve.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.
Cover farro with 3 inches of water in a large saucepan. Bring to a boil over high heat. Reduce heat to medium, and cook until tender but still slightly chewy, 25 to 30 minutes.
Meanwhile, combine lemon zest and juice, oil, and onion in a large bowl, then season with salt and pepper. Drain farro and immediately toss with dressing. Let cool completely.
Trim and peel asparagus; then slice, on the bias, into ½-inch-thick pieces, leaving tips whole. Add to farro along with mint and dill, tossing to combine. Add feta, drizzle with additional oil, if desired, and serve.
Reprinted from Martha Stewart’s Vegetables. Copyright © 2016 by Martha Stewart’s Editors. Published by Knopf, an imprint of Penguin Random House LLC.