This lemony, herby raw asparagus and farro salad is light and springy, yet filling enough for a full meal with the addition of the chewy farro. Add some toasted hazelnuts for crunch and parmesan or nutritional yeast, and you have the perfect side or light main. Recipe adapted from the Six Seasons cookbook.
Cook the farro per the packaging instructions and let cool.
If hazelnuts are raw and untoasted, roast them for a few minutes in a 350 degree F oven. They should become fragrant. This step might sound unnecessary but it takes 5 minutes and makes everything better. Always toast nuts for salads and toppings!
Combine all ingredients in a large mixing bowl. Taste and adjust as necessary.
Aleppo pepper is the best and can be found at many specialty food stores or on Amazon.