Mushroom and asparagus spelt salad

Mushroom and asparagus spelt salad

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3 tablespoons olive oil

200 gr mushroom porcini sliced or mushroom Paris

1 glove of garlic

1 large fennel thinly sliced

300 gr asparagus trimmed and cut into 2’’ pieces

700 gr spelt cooked (300 gr uncooked)

50 gr butter melted

1 tablespoon lemon zest

2 tablespoons lemon juice

4 sliced scallions

100 gr toasted sliced almonds

50gr parmesan (shaved)

2 tablespoon chopped fennel fronds or 2 tablespoon of fresh chopped parsley


You could serve it warm, or make ahead and serve it at room temperature the next day, and put shredded chicken on top.

Heat in a 28 cm sauteuse  2 tablespoons of olive oil over medium-high heat, add mushroom and cook until browned and liquid has evaporated, about 6 minutes. Seasoning with salt and pepper.

Add garlic and cook for 1 minute, transfer to plate.

In the same pan, add 1 tablespoon of oil, add sliced fennel and asparagus. Cook until just tender, about 6 minutes. Seasoning with salt and pepper. Transfer to plate.

Cook the farro according to package, seasoning with salt and pepper. You could cook the farro a day or a week in advance and when you are ready to assembly the salad, heat the farro 1-2 minutes before adding the melted butter and the rest of the ingredients.

Drain and place in a large bowl, stir in melted butter, lemon zest and lemon juice. Mix well.

Top evenly with mushroom mixture, fennel, asparagus, salt, scallions and almonds.

Sprinkle with parmesan shave and fennel fronds or parsley.




6 servings.

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