Asparagus Spelt Salad

Servings 4


  • 1 cup spelt berries
  • 1 lb fresh asparagus
  • 4 tbsp olive oil
  • chives
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup feta cheese


  • Rinse spelt berries, and place in saucepan with 4 cups water. Bring to boil, reduce heat to medium, and continue cooking uncovered for 30-40 minutes, or until it reaches desired consistency. Drain and rinse spelt berries.
  • While the spelt berries are cooking, chop asparagus into 1/2" pieces and chop chives fine. Reserve chive blossoms if you have them. Heat 2 tbsp. olive oil in skillet. Add asparagus and chives (just the green part) to skillet and cook, stirring occasionally, for 5-7 minutes. Remove from pan.
  • Add remaining 2 tbsp. oil to the skillet, as well as the lemon juice. Heat over low heat, scraping the bottom of the pan to loosen browned bits. Stir in salt and pepper.
  • Combine cooked spelt berries, asparagus, chives, and sauce in serving bowl. Pour sauce over top, and stir to coat. Add feta cheese just before serving. Garnish with the chive blossoms if you have them.


More recipes: