Roasted Asparagus and Scallion Salad
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt, as needed
- ¼cup freekeh or farro
- 2½teaspoons soy sauce
- 2teaspoons lime juice
- 1small garlic clove, grated on a Microplane or minced
- Fine sea salt and black pepper, to taste
- 3tablespoons extra-virgin olive oil, more as needed
- 1bunch asparagus (1 pound), woody ends trimmed
- 1bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
- 3ounces (3 cups) salad greens, such as baby arugula
- Pecorino Rossellino or other young sheep’s milk cheese, as needed (optional)
Nutritional analysis per serving (4 servings)
163 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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, ½ 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.
Private Notes
Comments
Was looking for something to do with gnocchi when this popped up in my feed...so I added cubed pancetta to the asparagus tray before it went into the oven and fried off the cooked gnocchi in butter before I tossed all the elements together. Oh. My. Word. Delicious :)
Doubled the freekah to 1/2 cup and doubled the marinade. Added extra (not double) arugula and let it wilt a bit when mixed with frrekah. I had very thin scallions so some of them burnt - tasted good anyway. Next time I might add the scallions a few minutes after the asparagus if they are small. Used a white cheddar thinly sliced with veggie peeler. Wonderful! Highly recommended.
I wanted to love this recipe, and parts of it I did, but there was WAY too much dressing. It just made all the greens soggy and overpowered the roasted flavor of the asparagus and scallions. The dressing itself was yummy, but next time I'd make 1/2 the amount and take care to add it gradually to the greens making sure they don't get lost in it, rather than adding the greens to the prepared dressing like the recipe reads.
This recipe was a surprise hit for us. It was so easy to follow and the result was astoundingly delicious for what may sound like a humble salad. (I used Dubliner cheese instead of sheep cheese.)
Excellent flavor combo. I used a goat cheese, which was very good.
Go easy on the salt—with the soy sauce and the cheese (I used parmigiano), it turned out too salty for me. Also, I will plan on doubling the amount of farro to soak up all the marinade next time I make this one. Otherwise, very delicious!