farro bowl with spring peas and asparagus

This spring farro bowl is filled with fresh peas, asparagus coins, creamy avocado and a punchy lemon dijon vinaigrette. Top it off with a handful of pea tendrils if you can find them!

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Category: Salad
  • Method: Boil
  • Cuisine: American
  • Diet: Vegetarian


lemon dijon vinaigrette

  • 1/4 cup fresh lemon juice
  • 3/4 cup olive oil
  • 2 tsp dijon mustard
  • 1 tsp honey
  • kosher salt
  • freshly ground black pepper

farro bowl

  • 2 cups shelled fresh peas
  • kosher salt
  • 1 1/2 cups farro
  • 1 bunch asparagus
  • 1 tbsp olive oil
  • 1/4 cup fresh basil, torn
  • 1/4 cup fresh mint, torn
  • 1 avocado, sliced
  • 1 cup crumbled ricotta salata
  • 1 cup fresh pea tendrils or watercress


lemon dijon vinaigrette

  1. Combine lemon juice, olive oil, mustard, honey, 1/2 tsp kosher salt and black pepper in a glass jar. Use an immersion blender to combine until emulsified. Alternatively, whisk by hand. Taste and add more salt and pepper, if needed.

farro bowl

  1. Fill a large bowl with ice water and set aside.
  2. Bring a large pot of water to a boil. Season generously with salt, add peas and cook for about 30 seconds. Using a slotted spoon, transfer peas to ice water to shock. Drain and set aside. 
  3. Return water to a boil, add farro and cook until tender but still chewy (cook time varies according to type of farro). Drain and return to pot to cool slightly. 
  4. Meanwhile, prep the asparagus. Snap off tough asparagus bottoms and discard. Cut off the tips, then chop the spears into 1/4-inch thick coins. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add asparagus tips and cook for about a minute. Stir in coins, season with salt and pepper, and cook another few minutes until asparagus is bright green and cooked through, but still crunchy. 
  5. Toss farro with peas, asparagus, basil, mint and a third of the dressing. Divide among four bowls and top each with sliced avocado, ricotta salata and pea tendrils. Drizzle with more vinaigrette and serve.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: farro bowl