When spring comes, my first stop is always farmers markets—That began to explode in its linguistic seams with green vegetables around this time of the year. And one of the best ways to take advantage of the bonus is to add many of those vegetables to a dish – like this Farro bowl, mixed with a jar of lemon vinegar oil.
“Although I can often find beets, peas and asparagus all year round, this bowl is never as good as when these vegetables come spring,” wrote cookbook author Kelli Foster, “With its bright, bright and vibrant flavor, this bowl is exactly what I want as the weather gets warmer and the sun shines more brightly.”
This dish not only has an attractive taste but also contains many rich nutrients. Farro is one Good source of fiber and protein (about 8 grams per cup), and asparagus really is One of the healthy veggies You can get, according to RDs – it’s rich in folate and other vitamins like thiamin and riboflavin.
The best part? You can pre-cook both the farro and asparagus, then eat it cold or warm, whenever you choose.