Creamy Goat Cheese Asparagus Farro Salad
1 bunch of asparagus, bottom 2″ trimmed off
1 tablespoon olive oil
½ teaspoon sea salt
½ cup farro
1 cup water
⅓ cup roughly chopped pecans
2 oz. crumbled goat cheese
1 teaspoon red wine vinegar
1 teaspoon olive oil
¼ teaspoon fresh garlic, minced
Salt to season
Preheat oven to 400.
Add asparagus to a baking sheet. Drizzle 1 tablespoon olive oil and ½ teaspoon of sea salt over asparagus. Toss to coat the asparagus then lay them out in a single layer on the baking sheet.
Bake for 20 minutes. Remove from oven and cut into ½” slices. Set aside.
In a medium saucepan add farro and water. Bring the water to a boil. Once boiling reduce the heat to a simmer and cover. Cook for 15 minutes or until liquid is evaporated. Once the farro is done, fluff with a fork.
Add farro to a medium bowl along with chopped asparagus, pecans, goat cheese, red wine vinegar, olive oil, garlic powder, and salt to season. Toss everything together and serve!