Description
Make the most of the blink-and-you'll-miss-it local asparagus crop with this substantial salad made with chewy farro, tender-crisp asparagus and earthy shiitake mushrooms.
Ingredients
Scale
- 2 cups uncooked semi-pearled farro
- 1 bunch (~1 lb) asparagus, cut into 1/2" pieces
- 1/4 cup olive oil, divided
- 2 cups shiitake mushrooms, stemmed and sliced
- 1 clove garlic, minced
- 2 tbsp white balsamic vinegar
- 2 tsp grainy Dijon mustard
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 shallot, minced
- 2 tbsp finely chopped parsley
Instructions
- In a large pot of boiling salted water, cook the farro for 28 minutes, or until almost tender. Add the asparagus and continue cooking for 2-3 minutes longer, or until the farro is tender and the asparagus is bright green. Drain and run under cold water to cool off.
- While the farro is cooking, heat 1 tbsp olive oil in a large skillet set over medium-high heat. Add the shiitakes and sauté until soft and starting to brown, about 5-7 minutes. Add garlic and continue cooking until fragrant, about 1 minute longer. Remove from heat and set aside.
- In a large salad bowl, whisk together the remaining 3 tbsp olive oil with the vinegar, mustard. salt, pepper and shallot. Add the farro, asparagus and mushrooms, and toss until evenly coated with dressing. Add the parsley, and toss again until everything is combined.
- Before serving, taste and adjust the seasoning with more salt and pepper, if needed. This salad is best when fresh, but leftovers will keep for up to 3-4 days in the refrigerator.
Notes
You can find farro (or spelt, as it's sometimes labelled) in most gourmet specialty stores, as well as larger well-stocked bulk food stores.
If you can't get your hands on any farro, though, you can use wheat berries or rye berries instead - just cook as per package directions, and add the asparagus in the last 2-3 minutes or cooking.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad