This salad is a celebration of lemon season, which overlaps with the commencement of the spring asparagus festival where I live. Sweet citrus fruits go well with a chewy mixture of farro, pearl couscous and crisp asparagus. Add a few almonds and goat cheese, and lunch is ready!
Recipe instructions Spring Salad with Asparagus and Lemon
In a 2-quart pot, bring the water to a boil. Salt the water with 1 teaspoon and add the farro, then cover. Lower the heat to medium and cook for 15 minutes, or until al dente.
Meanwhile, cook the couscous or grain mixture in another pan according to the package instructions. Spread the couscous out on a large baking sheet and allow it to cool. Sprinkle half the lemon juice over the grains and stir.
Remove the woody ends of the asparagus, then cut the stalks into 1-inch pieces. Heat 1 teaspoon of olive oil in a large saucepan over medium heat and add the asparagus. Cook until crisp-tender, about 2 minutes.
Place the asparagus stalks in a large bowl. Add the almonds and goat cheese.
Mix together the leftover lemon juice and remaining olive oil. Pour the dressing over the salad, add salt and pepper to taste and stir to combine.
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