Spring Farro, Asparagus and White Bean Salad

FarroIngredients

It’s the time of year when a clear, blue-skied day still carries with it strands of winter’s hard breeze. On a morning bike ride over the bridge, the churning Pacific was the color of jade with little white peaks. I returned chilled and rosy from the blast of air. A stop at the farmer’s market for eggs to scramble with dill goat cheese for brunch.

Beguiled by spring, I left my house later in flip flops only to have frozen toes after a few blocks. The best foods right now echo the hillsides: pastorally plump and green asparagus, grassy chives, crisp leek stalks.

I’m pairing this medley with Tenuta Rapitala’s 2011 Grillo from Sicily (via Bi-Rite), a wine described to me as “sea-foamy.” It’s tart with a faint finish of strawberries.

Spring Farro, Asparagus, and White Bean Salad

  • 2 leeks
  • 1 sprig green garlic
  • chives
  • a bunch of asparagus with tough parts from the bottom snapped off
  • Dino kale
  • a lemon
  • 1 cup farro
  • 1 can white beans like Great Northern
  • olive oil
  • Grated reggiano or hard Manchego

Sautée chopped leeks and green garlic in olive oil until the leeks start to appear translucent. Add some white wine if you’re drinking it anyway, and let the liquid burn off. Add chopped asparagus, FarroFinishedkale, and canned or cooked white beans. When the asparagus is just tender, turn off the heat. In a large bowl, combine the veggie mixture with cooked farro, chopped chives, lemon juice, some olive oil, and salt and pepper. Top with some grated cheese. Can be eaten hot or cold.

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