8 ounces (1 1/4 cups) pearled farro
8 ounces (1 1/4 cups) pearl (Israeli) couscous or Trader Joe's Harvest Grain Blend
2 Meyer lemons, zested and juiced
1 pound asparagus, trimmed
1/4 cup plus 1 teaspoon olive oil
1 cup sliced almonds, toasted
4 ounces soft goat cheese, chilled and crumbled
1 tablespoon walnut oil, optional
Flaky salt and freshly ground black pepper
Bring 3 cups of water to a boil in a 2-quart saucepan. Salt the water generously. Add the farro, cover, and simmer for 15 minutes or until al dente. (If substituting another grain such as spelt or wheat berries, follow package instructions or use this method: A No-Fuss Method for Cooking Almost Any Whole Grain.)
Meanwhile, in another 2-quart saucepan, cook the pearl couscous or Harvest Grain Blend according to package directions.
Spread the grains and pearl couscous on a large baking sheet and set aside to cool. Zest the lemons over the grains and stir to combine.
Snap off the woody ends of the asparagus and cut into 1-inch pieces. Heat 1 teaspoon of olive oil in a large sauté over medium high heat and cook the asparagus until just barely crisp-tender — about 2 minutes.
Toss the cooled grains with the asparagus in a large bowl. Add the sliced almonds and goat cheese.
Whisk the Meyer lemon juice with 1/4 cup olive oil and the walnut oil, if using. Taste and adjust. Pour over the grain salad and toss, along with salt and pepper to taste.
This salad lasts very well in the fridge; the herbal flavors of the Meyer lemons bloom nicely when it sits.
This recipe was originally published April 2008.