Farro Salad with Asparagus and Parmesan – A Nutty, Fresh
This salad is hearty, fresh, and full of flavor.Combines nutty farro with crisp asparagus.Enhanced with rich Parmesan cheese.Quick to prepare and highly nutritious.Perfect as a main or side dish.A wholesome Mediterranean-inspired recipe.
Ingredients
For the Salad:
- 1 cup farro
- 1 bunch asparagus (trimmed and cut into pieces)
- ¼ cup grated or shaved Parmesan cheese
- 2 tablespoons fresh parsley (chopped)
- ¼ cup cherry tomatoes (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove (minced)
- Salt and black pepper to taste
Instructions
- Cook farro according to package instructions until tender. Drain and let it cool.
- Blanch asparagus in boiling water for 2–3 minutes, then transfer to ice water. Drain well.
- In a large bowl, combine cooked farro, asparagus, and cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, zest, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently.
- Add chopped parsley and Parmesan cheese.
- Mix lightly and serve at room temperature or chilled.
Notes
- Use pearled farro for quicker cooking.
- Don’t overcook asparagus—keep it crisp.
- Parmesan adds a rich, savory flavor.
- Lemon zest enhances freshness.
- Add arugula for extra greens.
- Can be served warm or cold.
- Store leftovers for up to 2 days.
- Use fresh herbs for best taste.