Charlie Bird Farro Salad with Asparagus

  • 1 lb asparagus, trimmed and cut into 2” spears

  • 12 oz. farro

  • 2 cups cherry tomatoes, halved

  • 1/2 cup sliced radish

  • 1/4 cup chopped pistachios

  • 1 shallot diced

  • 2 Tbs. apple cider vinager

  • 1/3 cup olive oil

  • Juice and zest of 1 lemon

  • kosher salt

  • 1/4 cup Parmesan cheese, shaved

  • 2 cups assorted leafy greens/herbs like arugula, mint, and/or basil

Bring a large pot of water to a boil. Blanch asparagus for 2 to 3 minutes or until bright green and fork tender, then plunge in an ice bath to stop cooking. Once cold let dry and set aside. 

In the same pot that the asparagus was cooked in, cook the farro for 10 minutes until al dente. Strain and set aside to cool and dry slightly.

In a large bowl, combine the farro with the tomatoes, the blanched asparagus, radish, pistachios, diced shallot with the apple cider vinegar, olive oil, lemon zest and lemon juice. and salt. Toss well then fold in Parmesan cheese and the fresh herbs and leafy greens.

Taste for salt and serve.

Makes 4 to 6 servings.

Amanda FredericksonComment