Asparagus, Goat Cheese and Farro Salad Serves 4

Updated: Mar 1

6 tbsp extra virgin olive oil

1 bunch of asparagus, trimmed and cut into 2" pieces

Pinch dried red pepper flakes

Kosher salt and freshly ground black pepper

1 cup Farro

1 qt vegetable stock

1 cup frozen or fresh peas

1 ½ cup chopped Kale

2 tbsp fresh lemon juice

1 tbsp Dijon mustard

1/3 cup slivered almonds

4 scallions thinly sliced(white and light green parts only)

½ to ¾ cup crumbled goat cheese


Heat 2 tbsps of the olive oil in a large Dutch oven or heavy saucepan. Add 2 cups of the chopped asparagus and the red pepper flakes. Cook until lightly browned, about 4-5 minutes.


Season with the salt and pepper and remove to a dish and set aside.


In the same pan, add the Farro and the vegetable stock and bring to a boil. Reduce the heat, season with salt and pepper and simmer uncovered for about 30 minutes. If necessary, add water to keep the Farro covered.


Drain the Farro and place in a lrge serving bowl. Add the Kale and the peas. Stir and let stand until the Kale has slightly wilted.


In a medium bowl whisk together 4 tbsps of olive oil, lemon juice, and mustard. Season with salt and pepper.


Fold the vinaigrette into the Farro and add the cooked asparagus, almonds, scallions, ¼ to ½ cup of the raw asparagus (what remains really) and the goat cheese.


Toss and serve.






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