Spring Asparagus Farro Salad - Kidney Kitchen
Spring Asparagus Farro Salad This festive salad is a deliciously easy way to celebrate these two popular spring vegetables: asparagus and peas.
Ingredients
- ¾ cup farro, quick cooking
- ¾ pound (342 grams) asparagus, sliced into 1-inch pieces
- ½ pound (227 grams) frozen peas
- ¼ cup mint, chopped
- 1 medium lemon, grated rind
- 1 ½ medium lemons, freshly squeezed
- ¼ cup olive oil
- ⅓ cup parmesan cheese, grated
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