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A plate of food with broccoli, with Salad and Asparagus

Farro and Asparagus Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Liz Thomson
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Salad


Chewy farro and tender asparagus make this a hearty vegetarian salad with plenty of protein!


  • 3/4 cup farro (uncooked)
  • 1/2 lb of asparagus
  • 3 tbsp olive oil
  • 1 large lemon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sliced almonds
  • 1 oz pecorino romano cheese, grated.


  1. Bring a pot of water to a boil and then add the farro. Cook according to the package until tender. (I used the quick cooking farro from Trader Joe’s so mine was ready in about 10 minutes.)
  2. In a large skillet, heat 1 tbsp olive oil over medium heat.
  3. Once the oil is shimmering, add the asparagus, cover, and cook for 5 minutes until bright green.
  4. Remove the lid and continue to cook the asparagus until it begins to brown, turning them so they’re evenly cooked.
  5. While those cook, zest the lemon and then squeeze the lemon juice into a dish. Whisk together with 2 tbsp olive oil, salt, and pepper. Set aside.
  6. When the farro is done cooking, drain the excess water and rinse the farro in a colander.
  7. When the asparagus is done, transfer to a cutting board and chop into 1″ pieces.
  8. Toss the farro, chopped asparagus, and lemon dressing in a large dish.
  9. Top with almond and grated cheese, then serve!