Go Back
Lemony, herby raw asparagus and farro salad is the best way to celebrate short but sweet asparagus season!

Lemony Herby Raw Asparagus and Farro Salad

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.

Course Salad
Prep Time 15 minutes


  • 1/2 cup farro uncooked and cook per instructions, or about 1 cup cooked farro
  • 1 lb asparagus ends removed and thinly cut on a bias
  • 1-2 lemons zested and juiced I prefer this salad extra lemony, but start with one lemon and add more if necessary after the initial taste test
  • 2 tbsp olive oil
  • 1/4 cup mint leaves, chopped
  • 1/4 cup hazelnuts, toasted and finely chopped
  • sea salt and freshly ground pepper to taste
  • 1/2 tsp Aleppo pepper Aleppo pepper is a Middle Eastern red pepper flake that can be found at specialty food stores or Amazon. Use 1/4 tsp chili flakes if you want more heat or don't have Aleppo
  • parmesan cheese or nutritional yeast to taste optional


  1. Cook the farro per the packaging instructions and let cool.

  2. 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!

  3. Combine all ingredients in a large mixing bowl. Taste and adjust as necessary.

Recipe Notes

Aleppo pepper is the best and can be found at many specialty food stores or on Amazon