Spring Farro Bowl with Buttermilk Dressing

"We used Bob's Red Mill Farro to make one of our go-to whole grain salads for spring. This is hearty salad is very versatile, perfect for using up whatever produce you have in the fridge. Here we added roasted asparagus, shaved fennel and crunchy corn nuts to the nutty farro and tossed the whole thing with a creamy (and slightly tangy) buttermilk ranch."
-- @thefeedfeed
Recipe Intro From thefeedfeed

This post is sponsored by our friends at Bob's Red Mill. 

Watch a video tutorial on how to make this here. 

serves 4

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.