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Spring Farro Salad with Asparagus
This Spring Farro Salad with Asparagus is a fresh, wholesome dish that celebrates the best of seasonal produce. Nutty farro is tossed with tender asparagus, crisp vegetables, and a light vinaigrette for a vibrant, satisfying salad that’s perfect for lunch, picnics, or as a side dish. This recipe is easy to prepare and full of flavor, making it a go-to for springtime meals. Pair it with an Erath Pinot Noir for a balanced combination.
Ingredients
- 1 cup uncooked farro
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- ½ cup spring peas (fresh or thawed from frozen)
- ¼ cup chopped fresh herbs (parsley, mint, dill)
- 2 tablespoons capers
- Zest and juice of 1 lemon
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
Cook farro according to package directions, drain, and cool.
Blanch asparagus and peas in boiling water for 2–3 minutes, then transfer to an ice bath.
In a large bowl, toss farro with asparagus, peas, herbs and capers.
Whisk together lemon zest, juice, olive oil, salt, and pepper. Pour over salad and mix well.
Chill for 30 minutes or serve at room temperature.
