A creamy pillow of burrata is balanced by this plant-forward grain salad featuring springtime favorites like strawberries and asparagus.
15 minutes
1 hour
4 servings
1/4 recipe
1 cup farro, dry
1 pound asparagus, chopped into bite-sized pieces, with woody ends trimmed off
1 tablespoon olive oil, divided
½ teaspoon salt, divided
¼ teaspoon pepper, divided
1 pint strawberries, chopped into bite-sized pieces
1 (15-ounce) can navy beans, unsalted, drained and rinsed
¼ cup chopped fresh parsley
Juice of ½ lemon
1 tablespoon honey
8 ounces burrata cheese
An Oldways recipe, courtesy of Kelly LeBlanc
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