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Warm Farro and Asparagus Salad with Burrata

Jenny Rawn
  • minutes
  • Serves 4

INGREDIENTS

1

bunch Asparagus

1

Lemon juice and zest

1/2 cup

Mint, loosely packed leaves

1 handful

Pea shoots

1

bunch Scallions

2 cups

Stringless snap peas

2 cups

Vegetable broth

1 tsp

Honey

1 cup

Farro, dry

1/4 tsp

Pepper

1/4 tsp

Salt

1/4 cup

Olive oil, extra virgin

8 oz

Burrata cheese