Farro and Asparagus Salad

One of my goals for this second year of blogging was for more side dishes. This dish can be a side dish, but it can also be a main course because the whole grain farro is quite filling and good as a main course (the eggs don’t hurt, either!). I got the main recipe from my grains class, and I made a few changes to better suit our palates. You can use quinoa or another grain in place of farro, but you would cook the grain differently in the first step. For the asparagus, you can swap in a different vegetable to go with whatever is in season at your grocery store. We are just finishing asparagus season, so I could use it, but you could easily use spinach, broccoli, or something else. We added parmesan in class, and I did for the first time I made this at home, but not since. It doesn’t work as well with the lightness of everything else. (And this is coming from a cheese-lover.)

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