Grilled Asparagus Lemon-Thyme Farro Salad

Grilled Asparagus Lemon-Thyme Farro Salad

Welcome to grilling week! This week, each of the 3 recipes I’m going to post will all involve the grill. The sun is finally shining and we’re getting ready for Memorial Day weekend, so what better time to cook outside? Of course if you don’t have an outdoor grill, you can always use a cast iron grill pan on the stove top.

We’re starting this series with one of my favorite things to grill – asparagus! The key to great grilled asparagus is finding really fresh thin spears of asparagus. I like fat spears for ribboning, but thin spears are best for grilling because they’re more tender, crisp, and delicious with a quick char.

Grilled Asparagus Lemon-Thyme Farro Salad

This recipe is easy if you prep everything before you start grilling: cook the farro, make the tangy thyme dressing, chop the pistachios, crumble the cheese… When you’re ready to serve the salad, grill the asparagus, grill the lemons, and assemble!

Grilled Asparagus Lemon-Thyme Farro Salad Grilled Asparagus Lemon-Thyme Farro Salad

I love this colorful salad for spring! 💛

It has a nutty flavor from the farro and pistachios and a tangy bite from the quick pickled radishes. These form the perfect base for the grilled asparagus. Top it all off with a squeeze of the juicy grilled lemon.

I should mention that I got these delicate pea shoots from the farmers market this weekend. Pea shoots have a short season – if you can’t find them, top your salad with a few micro greens. Soft herbs like basil, mint, and/or tarragon would be also delicious.

Grilled Asparagus Lemon-Thyme Farro Salad

5.0 from 1 reviews
Grilled Asparagus Lemon-Thyme Farro Salad
 
Author:
Serves: serves 4 as a side
Ingredients
  • 1 cup uncooked farro (about 2 cups cooked)
  • Extra-virgin olive oil, for drizzling
  • 1 bunch asparagus, tender parts
  • 1 lemon, halved
  • ½ cup frozen edamame, thawed
  • 2 tablespoons crumbled ricotta salata or feta, optional
  • 2 teaspoons capers
  • 2 radishes, sliced raw or quick pickled*
  • handful of pea shoots or micro greens, chopped
  • ¼ cup chopped pistachios
dressing: (you may have extra)
  • 2 tablespoons Extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon pure maple syrup
  • ¼ teaspoon sea salt
  • freshly ground black pepper
  • 2 tablespoons water
Instructions
  1. Bring a medium pot of water to a boil and cook the farro and until tender but not mushy, 15 to 25 minutes, depending on the farro. (They vary, so check the packaging for a more specific time range). Drain and spread on a plate to dry and drizzle with a tiny bit of olive oil to keep it from sticking. Chill until ready to use. The farro can be made ahead.
  2. Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, mustard, thyme leaves, maple syrup, salt, several grinds of pepper, and the water. Set aside.
  3. Prep all salad ingredients before grilling the asparagus. Toss the farro with half of the dressing and a pinch of salt and set aside.
  4. Preheat the grill to medium. Drizzle the asparagus and lemon halves lightly with olive oil, salt, and pepper. Grill for 6 to 8 minutes, or until charred but still bright green, flipping or rolling once. Grill the lemons cut-side down without flipping.
  5. Remove the asparagus and lemons from the grill. Assemble the salad with the dressed farro, the asparagus, edamame, cheese, capers, radishes, pea shoots, and pistachios. Drizzle with more dressing, as desired, and squeeze the grilled lemon over the salad. Season with more salt and pepper, as desired.
Notes
*to quick pickle the radishes, place them in a jar and cover them with a combination of rice vinegar, white wine vinegar, a splash of water, a pinch of salt and a pinch of sugar. Shake and chill until ready to use.

Grilling tray pictured in photo #2 is the Falcon Enamelware Serving Tray in Pigeon Grey.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

14 comments

  1. Susan on said:

    This salad sounds absolutely spectacular. Looking forward to trying it.

  2. Tuere on said:

    This looks delicious! Is there a substitute for asparagus that you recommend? I love the look of them and their diuretic effect, yet the taste isn’t one of my favorites.

    • Hi Tuere, I’d do grilled broccolini, slice it in half vertically of the ends are thick. They might need to grill a tad longer than the asparagus, but it would be delicious here with no other changes. Green beans would be delicious as well.

      • Tuere on said:

        Thanks Jeanine!

  3. Gaby Dalkin on said:

    This recipe just got me SO excited for grilling season!

  4. Brittany Audra @ Audra's Appetite on said:

    Been having a moment with farro recently, so this recipe is perfect! 🙂

  5. Nutrition Stripped on said:

    Can’t wait to try this one! It looks amazing 🙂

  6. Sandra on said:

    Absolutely delicious salad and very light Summer food. I added crumbled feta on top which gives it the ultimate twist. Compliments for the dressing that is so yummy!

    • Kathy on said:

      It’s so nice to see a comment from someone who actually made this recipe. Thank you!

  7. Sabrina from newkitchenlife.com on said:

    really lovely and substantial salad without hordes of lettuce! Love these ingredients, especially together, thank you for this recipe

  8. I’m really working on getting more veggies into my daily diet and asparagus is coming available again so this looks like a great recipe to prepare!

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