* Spring Grain Salad with Asparagus & Lemon
Spectrum Organic Extra Virgin Olive Oil, 8oz. THUMBNAIL
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Sunridge Sliced Almonds, 4oz. THUMBNAIL
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Alouette Goat Cheese Crumbles, 3.5oz THUMBNAIL
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Spring Grain Salad with Asparagus & Lemon

  • ·         1 1/2 cups farro
  • ·         1 lemon, zested and juiced
  • ·         1 pound asparagus, trimmed
  • ·         1/4 cup plus 1 teaspoon olive oil
  • ·         1 cup sliced almonds, toasted
  • ·         4 ounces soft goat cheese, chilled and crumbled
  • ·         Flaky salt and freshly ground black pepper


1.     Bring 3 cups of water to a boil in a 2-quart saucepan. Salt the water generously. Add the farro, cover, and simmer for 15 minutes or until al dente.

2.     Spread the farro on a large baking sheet and set aside to cool. Zest the lemons over the farro and stir to combine.

3.     Snap off the woody ends of the asparagus and cut into 1-inch pieces. Heat 1 teaspoon of olive oil in a large sauté over medium high heat and cook the asparagus until just barely crisp-tender — about 2 minutes.

4.     Toss the cooled farro with the asparagus in a large bowl. Add the sliced almonds and goat cheese.

5.     Whisk the lemon juice with 1/4 cup olive oil. Taste and adjust. Pour over the farro salad and toss, along with salt and pepper to taste. Serves 6 as a side dish. (adapted from thekitchn)

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