1 cup Bob's Red Mill Farro, rinsed
1 bunch Early Spring Asparagus, trimmed and cut into 1 inch pieces (about 2 cups)
3 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 small fennel bulb, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup Corn Nuts
For the Dressing:
3 tbsp lemon juice
6 tablespoons olive oil
2 tsp honey
1 tsp salt
1 tsp black pepper
1/4 cup buttermilk
1/4 cup minced dill
1/4 cup minced cilantro
1/4 cup scallions
Preheat oven to 425˚F and line a rimmed baking sheet with parchment paper.
To cook the farro, add drained farro to a medium-sized pot with a lid and cover with 3 cups of water. Add a pinch of salt and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, or until tender. If any water remains, drain and place in a large bowl
While Farro is cooking, combine asparagus, olive oil, salt and pepper on a rimmed baking sheet and mix to combine. Roast in the oven for about 15 minutes or until deeply golden brown.
To make salad dressing, in a medium bowl, whisk together lemon juice, olive oil and honey until emulsified. Add salt, pepper & buttermilk and stir to combine. Mix in herbs.
To assemble - top farro with roasted asparagus, raw shaved fennel, feta cheese and corn nuts - add enough dressing to coat and toss. Serve immediately.