I’ve been in a fog for nearly a week now. My nose is stuffed up, my throat is sore, and my head aches. I’m not sure if this is a cold, a sinus infection, allergies, or a combination of all three. Whatever it is, it isn’t particularly enjoyable.
I’ve had the hardest time writing this post, simply because food simply doesn’t sound good. I can’t taste anything and I can’t smell anything. It’s all a little bit pathetic.
I made this salad before I got sick — back in the good ole days when I could taste and smell and enjoy. It was bright and lemony and full of the flavors of spring. It was lovely.
I’m sure I’ll feel better in no time, and that food will taste good again. For now, I’ll have to live vicariously through all of you. If you happen to make this dish, I just ask that you take a moment and savor it.
Enjoy the flavors of spring for me, please. :)
- 2 cups cooked farro
- 1 pound asparagus
- 1/4 cup goat cheese crumbles
- 1/4 cup toasted hazelnuts, roughly chopped
- 1/4 cup (or more) hazelnut or olive oil
- The juice and zest of 1 lemon
- 1.5 teaspoons minced chives
- Salt & pepper, to taste
- First, cook the asparagus. Bring a medium or large pot of water to a boil. While the water is heating, trim the woody ends off the asparagus. Cut asparagus into 1″-2″ pieces. When the water comes to a boil, place asparagus pieces in the boiling water and cook for 2-3 minutes. Remove from boiling water and plunge into an ice bath (or rinse with cold water). Drain asparagus, pat dry, and set aside.
- To make the dressing — mix together lemon juice, olive oil (or hazelnut oil), chives, salt, and pepper. Toss the farro, asparagus, and hazelnuts together in a shallow bowl. Pour dressing over the farro mixture, and stir to coat. Gently stir in goat cheese crumbles and lemon zest. Taste, and adjust seasonings if needed.
Adapted from The Kitchn