Farrow With Grilled Lemony Garlicky Asparagus Recipes

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GRILLED ASPARAGUS AND FARRO SALAD



Grilled Asparagus and Farro Salad image

This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every bite, stalks of asparagus are grilled, chopped, and tossed in along with lemon zest, almonds, fistfulls of dill and scallions, and briny feta cheese. Great on its own as a vegetarian meal, this recipe can also serve as a formidable co-star to any grilled chicken dish.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Salad Recipes

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 9

1 cup chopped marcona almonds
2 tablespoons lemon zest plus 2 tablespoons lemon juice (from 2 lemons)
1 bunch dill, chopped (about 1 cup)
4 scallions, sliced (about 1/2 cup)
12 ounces asparagus, trimmed
Extra-virgin olive oil
Kosher salt and fresh ground pepper
4 cups cooked farro
1/2 cup crumbled feta cheese

Steps:

  • Preheat a grill to high. In a large bowl, toss together almonds, lemon zest, dill, and scallions; set aside.
  • Drizzle asparagus lightly with extra-virgin olive oil and season with salt and pepper; grill, turning once, until just tender, 4 to 6 minutes.
  • Transfer asparagus to a cutting board and let cool slightly, then chop into bite-size pieces. Add to bowl with almond mixture along with farro, 2 tablespoons oil, and 1 tablespoon lemon juice. Season with salt and pepper and adjust with more lemon juice if desired; fold in feta and serve.

FARRO WITH ASPARAGUS



Farro with Asparagus image

Farro with Asparagus

Provided by The Rachael Ray Staff

Number Of Ingredients 14

3/4 cup pearled farro
Salt
3 to 4 tablespoons olive oil
divided
1 bundle asparagus
tough ends trimmed
2 shallots
chopped
2 cloves garlic
chopped
1 lemon
3 to 4 tablespoons tarragon or parsley
chopped
Pepper

Steps:

  • Rinse farro and bring 6-7 cups of water to a boil
  • Salt water, add farro and cook to tender, 20-25 minutes, drain
  • Thinly slice asparagus
  • Heat 2 tablespoons olive oil, 2 turns of the pan and lightly brown 3-5 minutes
  • Add shallots and garlic, and toss 2-3 minutes more
  • Add farro to the pan and combine, remove from heat and dress with lemon juice, herbs and more olive oil to coat, about 2 tablespoons
  • Season with salt and pepper to taste
  • Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce

FARROW WITH GRILLED LEMONY GARLICKY ASPARAGUS



Farrow with grilled lemony garlicky asparagus image

This is great combined or served alone! Both dishes are so good. We love it with spicy n sweet salmon, it's so good! Hope you like it as much as we do Thanks Monica

Provided by Monica Keleher @MonicaKeleher

Categories     Vegetables

Number Of Ingredients 7

1 cup(s) farrow
3 cup(s) chicken stock
- pinch salt and pepper
- touch of olive oil
- asparagus
- garlic
- lemon

Steps:

  • place a cup of farrow in a sauce pan and add the stock, bit of olive oil and pinch salt and pepper.
  • bring to a boil, cover and reduce cook until all the water is absorbed
  • Grilled asparagus recipe, https://www.justapinch.com/recipes/side/vegetable/grilled-asparagus-w-lemon-and-garlic.html?p=1 Cut the cooked asparagus and mix with the farrow, I added some lemon zest just to kick it up! so good! Goes great with spicy n sweet salmon.! https://www.justapinch.com/recipes/main-course/fish/spicy-n-sweet-grilled-salmon-farrow-w.html?p=1

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON



Grilled Rib Eye Steak on Feta Farro with Garden Goodies and Grilled Lemon image

This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.

Provided by Molly Yeh

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 32

1 stick (120 grams) unsalted butter, at room temperature
1/4 cup chopped fresh Italian parsley
2 scallions, finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 cup (75 grams) toasted sliced almonds
1 tablespoon toasted sesame seeds
Pinch kosher salt
1 teaspoon kosher salt
2 cups (208 grams) farro, rinsed
1 tablespoon light brown sugar
1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Two 1 1/2-inch-thick boneless rib eyes (about 1 1/2 pounds/680 grams each), at room temperature
6 scallions, trimmed
1 lemon, halved
10 ounces (1 1/2 cups/283 grams) cherry tomatoes, quartered
2 Persian cucumbers, thinly sliced
1/4 cup Garlic Oil, recipe follows
1/2 cup coarsely chopped or torn fresh cilantro leaves
1/2 cup coarsely chopped or torn fresh mint leaves
1/2 cup (55 grams) crumbled feta
2 small heads garlic, peeled (about 1/2 heaping cup cloves)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes

Steps:

  • For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
  • For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
  • For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
  • Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
  • For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
  • Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
  • Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
  • Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

GRILLED LEMON PARMESAN ASPARAGUS



Grilled Lemon Parmesan Asparagus image

A quick way to dazzle up your asparagus for grilling. It offers great flavoring with inexpensive items usually found in the home.

Provided by Marianne

Categories     Side Dish     Vegetables     Asparagus

Time 15m

Yield 4

Number Of Ingredients 5

1 pound fresh asparagus, trimmed
1 tablespoon olive oil, or more if needed
1 tablespoon lemon juice, or more if needed
salt and ground black pepper to taste
¼ cup grated Parmesan cheese, plus extra for topping

Steps:

  • Preheat an outdoor grill on medium heat, and lightly oil the grate.
  • Place asparagus in a large shallow bowl. Drizzle with olive oil and lemon juice, going from bottom to top of stalks. Season with salt and ground black pepper.
  • Sprinkle grated Parmesan cheese over asparagus. Lightly toss to coat each spear.
  • Transfer coated asparagus to the preheated grill with tongs.
  • Grill to desired tenderness, 3 to 7 minutes. Before serving, sprinkle asparagus with additional Parmesan cheese.

Nutrition Facts : Calories 75 calories, Carbohydrate 4.9 g, Cholesterol 4.4 mg, Fat 4.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 117.6 mg, Sugar 2.2 g

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