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You are here: Home / asparagus / Farro Salad with Asparagus, Edamame and Peas

Farro Salad with Asparagus, Edamame and Peas

April 17, 2016 By Laura 9 Comments

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Farro Salad with Asparagus, Edamame and Peas is the perfect spring dish. Delicious hot or cold, it can comfort on a chilly day or be a great side salad for one of the first barbecues of the season!

Farro Salad with Asparagus, Edamame and Peas

Every spring, it is a toss up between asparagus and strawberries as to which I get more excited to see in the grocery stores. I will only buy domestic for both (obviously local is best, but the season is short here). So we don’t usually eat either in the late fall or winter. Which means excitement when we finally start seeing them! The kids tried to steal the asparagus before it even made its way into this farro salad (and whined quite a bit about it going into a salad), although they both agreed that the salad was delicious as well.

Farro Salad with Asparagus, Edamame and Peas

We ate this salad as a simple vegetarian weeknight meal, but it would also work beautifully as a side dish, especially for a picnic or a grilled meat. The kids preferred it warm, but I preferred it the next day at room temperature or slightly chilled. John only got the leftovers as he had been out of town, but he also enjoyed the dish.

Farro Salad with Asparagus, Edamame and Peas

Farro Salad with Asparagus, Edamame and Peas
Print
Farro Salad with Asparagus, Edamame and Peas
Course: Salad
Cuisine: vegetarian
Author: TheSpicedLife
Ingredients
For the asparagus:
  • 1 bunch asparagus, washed and ends trimmed
  • 1 T extra virgin olive oil
  • 1 lemon, washed and thinly sliced
  • salt and pepper to taste
For the farro:
  • 1 cup semi-pearled farro
  • 1 t salt
  • 1 cup frozen edamame
  • 1 cup fresh or frozen peas
  • juice of 1-2 lemons
  • 1-2 T extra virgin olive oil
  • salt and pepper to taste
  • grated pecorino Romano for garnish
Instructions
  1. Preheat the oven to 450 F. Layer the asparagus spears on a baking sheet. Drizzle with the 1 tablespoon of extra virgin olive oil. Roll the spears in the oil. Sprinkle with salt and pepper.
  2. Roast until the spears are crisp tender and a little charred. Set aside to cool.
  3. Bring a pot of water to boil. Add the farro. Cook until a little tender and add the salt.
  4. Cook until done to taste (I like my farro tender but chewy still). If using fresh peas, add them now and cook with the farro for 5 minutes. Then add the edamame and cook until heated through. If using frozen peas, add with the edamame and boil until heated through.
  5. Drain the farro, edamame and peas. Drizzle with 1 tablespoon of extra virgin olive oil and toss.
  6. Cut the asparagus spears into bite sized pieces. Drain any accumulated lemon juice from the pan in with the asparagus pieces. Discard the lemon slices.
  7. Toss the asparagus with the farro mixture in a large bowl. Sprinkle with salt and pepper to taste, then drizzle with oil to taste as well as the juice of 1 lemon. Toss and taste for more salt, lemon juice or oil.
  8. You can serve the salad now, garnished with pecorino Romano, or you can make ahead and serve chilled.

Looking for a fun collage to pin? Try this one!

Farro Salad with Asparagus, Edamame and Peas

Filed Under: asparagus, Edamame, Farro, peas, salads, vegetarian, whole grains Tagged With: asparagus, edamame, Farro, lemon, peas, salad, spring, whole grains

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Comments

  1. Kristy @ Southern In Law says

    April 17, 2016 at 1:31 am

    This looks delicious! I love anything with asparagus! <3

    Reply
  2. Rebecca @ Strength and Sunshine says

    April 18, 2016 at 6:45 am

    Such a lovely hearty meal! I think between asparagus and strawberries though, I would have to choose strawberries 😉

    Reply
  3. Marye says

    April 18, 2016 at 8:28 am

    Oh wow, this looks amazing! I am loving the asparagus!

    Reply
  4. Dorothy at Shockingly Delicious says

    April 18, 2016 at 9:09 am

    I’m with you…room temp, for lunch or dinner! This looks wonderful!

    Reply
  5. Citra Kale @Citra's Home Diary says

    April 18, 2016 at 10:17 am

    It looks great and scrumptious salad.. and that asparagus… just love this!

    Reply
  6. Florian @ContentednessCooking says

    April 18, 2016 at 11:17 am

    Hello Spring, looks amazing!

    Reply
  7. laura@motherwouldknow says

    April 18, 2016 at 10:13 pm

    I adore the combination in this dish. Farro is one of my favorite grains these days and edamame are wonderful. As to asparagus, I can’t get enough of them when they are in season (now) and peas are always yummy, even good ones that are frozen. So, what am I waiting for – must try this!

    Reply
  8. Kristen @A Mind Full Mom says

    April 19, 2016 at 7:29 am

    I get just as excited as you do about asaparagus and strawberries in the Spring. This salad looks fablous!

    Reply
  9. Trish says

    April 20, 2016 at 10:42 am

    This looks so Springy and delicious! Love it!

    Reply

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Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

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