Farro Salad With Arugula, Fava Beans, And Asparagus

1. 1

   Cook farro in 4 cups salted water until tender. Drain and cool on a sheet tray.

2. 2

   Bring a large pot of salted water to a boil. Blanch aspargus until tender about 2 - 4 mintues. Remove from water and shock in an ice bath. Set aside Cook fava beans in same pot of water. Blanch for a minute or so, cool in an ice batch, and remove the outer shell from the bean.

3. 3

   Mix together cooled farro, asparagus, arugula, tomatoes, and shelled fava beans. Whisk lemon juice, mint and olive oil together and pour over the salad. Season with a good amount of black pepper and salt. Enjoy cold.

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