It sure is warm out there – make it feel more like spring with this great transitional recipe! Asparagus, an early spring vegetable, begets warmer weather (for me anyway). It’s also incredibly nutrient dense and packed with antioxidant and anti-inflammatory properties. It’s considered a diuretic promoting urine production, which helps with edema, ridding your body of toxins and can also help treat urinary tract infections! Loaded with Vitamin K, asparagus helps with blood clotting and supports heart health as well as bone health. This vegetable is also loaded with glutathione, a compound that helps destroy carcinogens and supports immune functioning. Super high in folate, asparagus is a great choice for pregnant women. It’s also rich in potassium, fiber, vitamin B6, vitamins A and C. All great things to get your body ready for warmer months ahead!
ARTICHOKE ASPARAGUS FARRO SALAD
Ingredients
- 1 cup farro soaked overnight
- 2 leeks sliced thinly
- 1 shallot minced
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 can artichoke hearts in water
- 1/4 cup parsley chopped
- 1 lemon juiced
- 4 Tbsp extra virgin olive oil divided
- sea salt to taste
Instructions
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In a pot, put farro, enough water to cover farro by a couple inches and sea salt. Bring to a boil. Reduce heat to low and simmer uncovered for approximately 30 minutes, until soft and chewy. Drain and set aside.
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In a skillet, heat 1 Tbsp olive oil over medium heat. Add leeks and shallot and cook for a couple minutes. Add asparagus and continue cooking for another 5 minutes. Add artichoke hearts and continue cooking for another few minutes. Turn off heat.
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Make dressing by whisking together lemon juice and 3 Tbsp olive oil. Season with sea salt and pepper, to taste. In a large bowl, put cooked farro, vegetables, parsley and dressing and toss well. Adjust seasoning with sea salt and pepper, to taste.