This healthful vegetarian dish would be perfect for a picnic. To speed prep time, use trimmed sugar snap peas with the strings removed (find them in the produce section of many supermarkets).
Farro Salad with Asparagus and Feta
- 1 tablespoon olive oil
- 1 bundle asparagus (trimmed and cut into 2-inch pieces)
- 1 teaspoon Italian seasonings (or a blend of oregano, thyme, basil, etc.)
- a pinch of red pepper flakes (optional)
- salt and pepper (to taste)
- 1-1/2 cups cooked farro (cook according to package directions)
- 1/4 cup reduced fat feta crumbles
- juice of half a lemon
- 1 teaspoon lemon zest (optional)
- In a large saute pan, heat the oil on medium. Add the asparagus and saute for 2 minutes. Cover and cook for 5-7 minutes, until the asparagus have cooked through. Add the Italian seasonings, red pepper, salt and pepper, then cook for an additional few minutes — do not overcook. (You want the asparagus to be crisp, not limp.) Once the asparagus is done, remove from heat and let cool slightly.
- Once the asparagus has cooled, toss it with the farro, feta, lemon juice and lemon zest. Taste and adjust seasonings, adding a touch of olive oil if the salad is too dry. Serve warm or cold.
Adapted from Epicurious