Spring Farro Salad with Asparagus, Peas and Fresh Herbs
Springtime asparagus, green peas, fresh herbs, and salty pecorino romano cheese come together beautifully with the nutty, chewy goodness of farro dressed with lemon and olive oil for an easy to make spring salad.
While farro is cooking to al dente according to package directions, bring a medium-sized pot of water to boil. Blanch asparagus and peas for 2 to 3 minutes or until crisp, tender. Remove from boiling water and shock with cold water or ice to stop the cooking process.
Once farro is al dente, drained of any remaining liquid and add to a large bowl with the rest of the ingredients. Stir together and season to taste with salt and pepper.
Serve immediately at room temperature or allow flavors to meld for about a half an hour.
If you can’t find farro, barley makes a perfect substitute.