You know you need to bring that Easter dish to Aunt Sally's gathering. Skip the marshmallow jello, condensed chicken soup casserole, and Velveeta cheesy potatoes. Instead, bring a fresh wholesome dish bursting with spring flavor.
Farro & Roasted Asparagus Salad -modified from Mike Roberts
1 pound asparagus
6 tablespoons olive oil, divided
2 teaspoons salt, divided
1 1/2 cups cooked farro
5 tablespoons slivered almonds
2 medium garlic clove - pressed
1/4 cup minced fresh parsley
1/2 cup finely grated Parmesan cheese
4 tablespoons lemon juice
Freshly ground black pepper to taste
Rinse asparagus and pat dry. Lay out a single layer in a baking pan and drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and 2 garlic cloves pressed. Roast in a preheated 450 degree oven 10-12 minutes, until the asparagus is tender.
Cool and cut into 1/2-inch pieces on a diagonal.
Cook farro in a pot large and put about two to two and a half cups of salted water per every cup of farro. Bring to a boil. Reduce to a simmer with a closed lid for 20 to 40 minutes. Drain and rinse with cold water.
Toast almonds in a small dry skillet until golden.
Combine the asparagus, farro, the remaining 3 tablespoons of olive oil, 1 teaspoon salt, the nuts, parsley, and Parmesan. Cover and refrigerate.
One hour before serving bring the salad to room temperature. Just before serving, stir in the lemon juice and pepper. -amy w.