INGREDIENTS
1 cup
shelled english peas
1
bunch asparagus, cut into small coins
1 cup
farro
1 tbsp
olive oil
2 cloves
garlic, roughly chopped
1/2 tsp
red pepper flakes
1
bunch pea tendrils, cut into 2 inch pieces
Kosher salt
1/2 cup
crumbled feta
1
lemon, juiced
2 tsp
champagne vinegar
1/3 cup
olive oil
kosher salt