This dish strives to be nutrient rich, hearty while also bursting with flavor. The texture of asparagus with the al dente farro pairs perfectly, and the addition of the basil peso coats every bite. In this recipe, we chose a no dairy pesto with roasted pistachio.
For more info on choosing asparagus from the market:
Ingredients
1 Cup Farro
1 bushel of asparagus
(break off the bottoms at the knuckles, discard any tops that are mushy)
*Asparagus tip - to avoid the stringiness that happens when asparagus is overcooked, take a vegetable peeler and take off the outer layer.
Salt, Black Pepper, Olive Oil
Alternatives: Squash, Mushrooms, Eggplant can be substituted or added.
Basil & Pistachio Pesto:
1 bunch / cup of fresh basil, remove stems
2 Tbsp of roasted pistachios. (substitute pine nuts, walnuts)
1/2 cup of Olive Oil
1/2 Lemon
1 or 2 cloves of garlic
(Mayonnaise can be added to compensate for the lack of cheese)
Pesto Steps:
In a food processor or blender, process the basil leaves and pistachios.
Add garlic, lemon juice, process again.
Slowly add olive oil while processing, season with salt (adjust based on pistachios), lemon.
Farro & Asparagus Steps:
Boil the farro in salted water for 15-20mins, strain and set aside.
The asparagus can be prepared on the grill, roasted, or sauted (chopped).
If grilling or roasting, coat in olive oil, salt and black pepper. Cook on high heat, and be sure not to overcook (5-7 mins). If desired, chop asparagus after cooking.
If sauteeing, it is easiest to chop the asparagus into 1 inch portions. Saute on medium heat , with olive oil, salt and black pepper. 7-10 minutes.
Combine:
The dish can be served hot or warm
Combine the farro and asparagus, and slowly add pesto and stir (the blog picture was taken before stirring).
Add lemon and salt to taste.
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