From the Cook
From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Fill a medium to large saucepan with water and bring to a boil over high heat. Reduce the heat to medium and add the asparagus and peas. Blanch for 2-3 minutes, then drain in a colander. Place the vegetables in a bowl of ice water to stop the cooking process to retain their beautiful green color if desired. Drain in a colander as needed and place in a large bowl.
2
Cook the farro according to package instructions in the same pot. Once cooked, remove from heat and drain well, then place in the bowl with the vegetables.
3
Add the feta cheese and mint to the bowl with the farro and and toss with enough lemon vinaigrette to coat. Season to taste and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Toast Farro First 🌾Dry-toast the farro in a pan for 2-3 minutes before boiling to enhance its nutty flavor and prevent a mushy texture.
- Make Vinaigrette Early ⏰Whisk together the Dijon mustard, garlic, and lemon juice 15 minutes before serving to let the flavors meld and allow the mustard to emulsify properly.
- Trim Asparagus Properly ✂️Bend each asparagus spear gently until it naturally snaps to easily remove tough bottoms, then cut into 1-inch pieces for uniform, tender bites.
- Dress While Warm 🌡️Toss the warm farro with the vinaigrette immediately after cooking so the grain absorbs the flavors better than when cold.
- Add Feta Last 🧀Fold in the feta cheese and fresh mint just before serving or plating to prevent the cheese from breaking down and the mint from wilting or bruising.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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