Farro Salad with Asparagus and Parmesan

According to my parents, I took my first boat ride before the age of 1.👶🏻  Actually, in the interest of total accuracy - I should say that I was boating while I was still in utero.  I don't remember being on the boat as an infant obviously, but I'm told that it was a sure way to put me to sleep when I was fussy.  I spent a good part of my young life, on a boat.  It was just a part of growing up, and I loved it.  🚤

When I had my son, I carried on the tradition and I took him for his first boat ride at  just a few months old.  He loved it and the boat also proved to be a great way to rock him to sleep when he was fighting a nap. 😴  When my second child came along, I took her on her first boat ride and I got sea sick.  And not just a little sea sick - I'm talking siiiiick.  🤢  The girl who grew up on a boat!?!  

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After many tests and doctor visits, I still had no explanation for my sudden onset of sea sickness.  Was it a coincidence that it coincided with my second pregnancy or was it a terrible side effect of an otherwise normal pregnancy?  Hard to say.  But, I'm happy to report that around the 15 year postpartum mark, my sea sickness started to dissipate. 🤷🏻‍♀️  And now that this second child is 23 - I am declaring myself completely, over the sea sickness.  

I was obviously hesitant about getting on a boat during that time in my life.  I didn't love the queasy feeling in my stomach or the subsequent rocking when I got off the boat.  Who would?  But I never gave up trying.  I'm just stubborn like that.  🤪  I feel that way about foods that I don't love too.  

For a long time, I was in a phase where I didn't like asparagus.  I had no reason for being averse to the stalky green vegetable - I just decided that it wasn't good.  Then one day - my tastes started to change and I decided that I really kind of enjoyed it.  A simple salad with farro, asparagus and fresh herbs is such a nice treat as a tasty summer meal.  

Farro Salad with Asparagus and Parmesan
1 Tablespoon + 1/3 cup olive oil
2 thyme sprigs
​1 bay leaf
3 Tablespoons lemon juice
3 Tablespoons minced shallot
1 teaspoon Dijon mustard
1 Tablespoon + 3/4 teaspoon salt
1/2 teaspoon pepper
12 ounces asparagus, sliced thin
1/4 cup chopped fresh mint
3 Tablespoons fresh basil
1 1/2 cups uncooked farro
3 cups baby arugula
2 ounces parmesan cheese, shaved

Combine 1 T. oil and farro in saucepan. 

Cook 6 minutes over low heat. 

Add 2 quarts water, 1 T. salt, thyme and bay.   Bring to a boil.  

Reduce heat and simmer 10-20 minutes. Drain.  Discard thyme and bay.  

Whisk together 1/3 c. oil, lemon juice, shallot, mustard 1/2 t. salt and pepper.

Add asparagus, mint and basil.  Let sit 10 minutes. 

Add farro and 1/4 t. salt and toss.  

Fold in arugula and half of parmesan.  

Sprinkle with remaining parmesan and serve. 

My family is still in what I like to refer to as their "anti-asparagus phase" but I still have hopes that they'll change their minds one day.  

​Ciao!

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