Farro with Asparagus, Pickled Mustard Seeds and Dill

Posted: May 05 2015

Asparagus is one of our favorite spring vegetables. With such a short season, these bright, fresh spears seem to find their way into all our soups, pastas, savory tarts, and salads. Roasted with olive oil and salt, they’re consumed right out of the oven, unapologetically plucked from the sheet pan. They pair especially well with strong flavors and vary from sweet to grassy-green depending on their size and age. Here, we toss them with nutty farro, tangy goat cheese, dill and pickled mustard seeds for a fresh, whole grain salad fit for picnicking, lunch, or to accompany grilled sausage.


1 cup farro

½ pound asparagus, ends trimmed, and diced

2 oz. goat cheese

1 tbsp M. Greenwood Jams Pickled Mustard Seeds

2 tsps olive oil

2 tsps lemon juice

1/2 tsp salt

1 tbsp chopped dill


Bring a medium sauce pot of water to the boil. Salt the boiling water and add the farro, reduce heat to summer and cook grains until they begin to split and are tender, yet chewy -- about 25-30. When the farro is cook, quickly add the asparagus to the same pot and blanche for 1-2 minutes, then turn off the heat and drain the grains and asparagus. Rinse briefly under cold water and drain well again. In a large bowl, add the farro and asparagus, mustard, olive oil, lemon juice, salt and dill. Stir ingredients together well, taste and adjust seasoning with salt and lemon juice. Serve with crumble goat cheese and finish with more dill. 

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