Spring Salad with Asparagus and Lemon

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!

Spring Salad with Asparagus and Lemon
6
Servings
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Ingredients

Directions

Recipe instructions Spring Salad with Asparagus and Lemon

1

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.

2

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.

3

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.

4

Place the asparagus stalks in a large bowl. Add the almonds and goat cheese.

5

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.

Nutrition Facts

Calories: 350
Fat: 19 g
Carbs: 38 g
Protein: 11 g
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