Asparagus Farro Salad

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Asparagus Farro Salad
  • Prep 35 min
  • Total 35 min
  • Servings 4
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A delicious vegetarian recipe for spring, this whole grain medley includes pecans and feta cheese.
By Becky Rosenthal
Created Mar 13, 2013


  • 1 cup uncooked farro (semi-pearled or pearled)
  • 1 lb fresh asparagus spears
  • 4 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 to 1 1/2 teaspoons grated lemon peel (1/2 medium)
  • 1 1/2 tablespoons lemon juice (1/2 medium)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup pecans
  • 1/3 cup feta cheese


  • 1
    In 2-quart saucepan, heat 4 cups water to boiling. Stir in farro; return to boiling. Reduce heat to low; cover and cook 20 to 25 minutes.
  • 2
    Meanwhile, cut asparagus into 1-inch pieces, leaving heads full. In 10-inch skillet, heat 2 tablespoons of the oil. Add asparagus and shallot; cook 5 to 7 minutes, stirring occasionally, until desired doneness (some like asparagus more tender, while others prefer a little fresh crunch). Remove asparagus from skillet to plate; set aside.
  • 3
    Stir in remaining 2 tablespoons oil, the lemon peel and lemon juice to skillet. Heat over low heat, scraping bottom of skillet with wooden spoon to loosen browned bits. Stir in salt and pepper. Set sauce aside.
  • 4
    Drain cooked faro in strainer or colander; rinse. In large serving bowl, toss faro with asparagus, pecans and feta cheese. Drizzle sauce over top.

Tips from the Betty Crocker Kitchens

  • tip 1
    Break off the ends of the asparagus spears at their natural breaking point.
  • tip 2
    Substitute spelt, barley or wheat berries for the farro.
  • tip 3
    The time to properly cook farro ranges from 20 to 40 minutes. Of course, overnight soaking would reduce the cooking time even further, taking only about 10 to 15 minutes of cooking for the chewy texture.


Nutrition Facts are not available for this recipe
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