Tuscan Farro Salad with Asparagus and Boiled Egg | Aromatic Italian Lunch
(0)
35 min
Quick
Sezamo
O salată italiană delicioasă și sățioasă de farro toscan, combinată cu sparanghel fraged rumenit, ouă fierte moi, rucola proaspătă și fulgi fini de parmezan maturat. Un prânz complet și hrănitor cu specific mediteranean.
Ingredients
Preparation method
Ingredient preparation
Boil the farro grains in a pot of boiling water and sea salt for 20-25 minutes, until tender but still slightly al dente. Drain well and let cool to room temperature.
Boil the chicken eggs in boiling water for 6-7 minutes to achieve a soft and creamy yolk. Immediately rinse them under cold water, peel them, and cut into halves or quarters.
Wash the green asparagus and snap off the woody ends. Cut the spears into pieces of about 3-4 cm. Heat a tablespoon of extra virgin olive oil in a pan and sauté the asparagus over medium heat for 4-5 minutes, until lightly browned but still retaining its crisp texture. Season with sea salt and ground black pepper.
Chef's tip
For extra flavor, you can lightly toast some sliced almonds or pine nuts and sprinkle them over the salad at the end.
The salad is delicious served either warm or cold, making it ideal for an office lunch or a picnic.
50 min
Under an hour
