SPRING FARRO WITH ASPARAGUS | Mediterranean Recipes | TML

Ingredients

• 1 cup farro, uncooked
• Low sodium vegetable broth
• 1 bunch asparagus, trimmed, cut into 2“ pieces
• 8 oz snap peas
• 1 bunch radishes, thinly sliced Lemon Vinaigrette:
• 1⁄3 cup olive oil
• Juice and zest of one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• Pepper to taste
• Garnish:
• Crumbled feta
• 1⁄2 cup chopped fresh parsley and mint Lemon zest