Food & Cooking Recipes Salad Recipes Grilled Asparagus and Farro Salad Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on April 15, 2020 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 20 mins Total Time: 25 mins Yield: 4 to 6 Serves This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish. Cook Mode (Keep screen awake) Ingredients 1 cup chopped marcona almonds 2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons) 1 bunch dill, chopped (about 1 cup) 4 scallions, sliced (about ½ cup) 12 ounces asparagus, trimmed Extra-virgin olive oil Kosher salt and fresh ground pepper 4 cups cooked farro ½ cup crumbled feta cheese Directions Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside. Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes. Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve. Originally appeared: Martha Stewart Living, May 2020 Rate It PRINT