Roasted Asparagus and Scallion Salad

Name: Roasted Asparagus and Scallion Salad
Total time: 40 min
Ingredients: Kosher salt, as needed; 1/4 cup freekeh or farro; 2 1/2 teaspoons soy sauce; 2 teaspoons lime juice; 1 small garlic clove, grated on a Microplane or minced; Fine sea salt and black pepper, to taste; 3 tablespoons extra-virgin olive oil, more as needed; 1 bunch asparagus (1 pound), woody ends trimmed; 1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons; 3 ounces (3 cups) salad greens, such as baby arugula; Pecorino Rossellino or other young sheep’s milk cheese, as needed (optional)

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Total: 40 minutes

Servings: 3

Cost: $12.07 /serving

Author : Melissa Clark

asparagus farro freekeh

Instructions

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Step 1

Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.

Step 2

Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.

Step 3

Drain freekeh and stir immediately into dressing while still warm.

Step 4

Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.

Step 5

Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

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