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!
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.
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.
- 1 bunch asparagus, washed and ends trimmed
- 1 T extra virgin olive oil
- 1 lemon, washed and thinly sliced
- salt and pepper to taste
- 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
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.
Roast until the spears are crisp tender and a little charred. Set aside to cool.
Bring a pot of water to boil. Add the farro. Cook until a little tender and add the salt.
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.
Drain the farro, edamame and peas. Drizzle with 1 tablespoon of extra virgin olive oil and toss.
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.
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.
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!