When we think of spring, we think of asparagus, and this recipe certainly lets this seasonal veggie really shine! Even the way asparagus grows, with its tender green buds reaching straight up toward the heavens, confirms that it’s a nutritional superstar. Combined with leafy greens, red onion, and nutty, fiber-rich farro, and then topped with a creamy, herby dressing of tangy, protein-packed Greek yogurt and flavorful herbs, you’ll be sure to taste the spring in every bite!
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Fill a small saucepan with water and bring to a boil. Add the farro and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and shake out the excess water.
Heat the oven to 425°F. Add the asparagus pieces to a rimmed sheet pan and toss with 2 teaspoons of olive oil. Sprinkle with ⅛ teaspoon salt and ⅛ teaspoon pepper and toss again. Roast until just barely tender, about 10 minutes.
In a food processor, combine the yogurt, lemon juice, parsley, tarragon, and remaining 1 tablespoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Pulse until creamy and smooth.
In a large bowl, toss together the salad greens, sliced onion, farro, and asparagus. Divide among bowls and spoon the dressing over each.
Nutrition Info Per Serving: 211 calories, 5 g total fat, 1 g saturated fat, 10 g protein, 32 g carbohydrate, 6 g dietary fiber, 6 g sugar (0 g added sugar), 0 mg cholesterol, 201 mg sodium
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