Asparagus Farro Salad

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  • 1 cup emmer farro
  • Salt and pepper, to taste
  • 1 Meyer lemon, zested and juiced (see note)
  • 1 tablespoon Champagne or white wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 1 clove garlic, minced
  • 1/4 cup olive oil, plus additional for the pan
  • 1 pound asparagus, tough stems removed and stalks cut into 1-inch pieces
  • 1/2 pound fresh or frozen peas
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon chopped fresh mint


Bring farro, 5 cups water and a pinch of salt to a boil. Reduce heat, cover pan and simmer until tender, 50 to 60 minutes. Drain and set aside.

In a small bowl, whisk together lemon zest, juice, vinegar, mustard, honey and garlic. Drizzle in oil while whisking to create an emulsified vinaigrette. Season to taste with salt and pepper.

Heat a little olive oil in a sauté pan over medium heat. Cook asparagus and peas until just barely crisp-tender, 1 to 2 minutes. Season with salt and pepper.

In a large bowl, gently toss together cooked farro, vinaigrette, asparagus and peas, almonds, cheese and mint. Serve at room temperature.

Special notes:

Meyer lemons are unavailable, substitute regular lemons.

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