Asparagus Wheatberry Salad With a Thai Dressing
Author: 
Recipe type: Salads
Cuisine: American/ Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
This salad could act as a main course or an accompaniment to a meal. Either way, it would be a welcomed edition.
Ingredients
  • 1 bunch grill asparagus ( grilled then chopped after grilling)
  • ½ cup Wheatberry (cooked)
  • ½ cup Farro (cooked)
  • 1 cup chopped de-seed tomatoes
  • 1 teaspoon grated ginger
  • ⅛ tsp. salt and to taste (omit if you like)
  • ⅛ tsp black pepper
  • 2 tablespoons of fish sauce
  • 2 tablespoon of oyster sauce
  • ½ tsp. grated ginger
  • 2 tablespoon lemon juice
  • 1 tablespoon Sriracha hot chili sauce
  • 1-tablespoon brown sugar
  • ½ Pinch of salt (Optional)
  • ¼ cup Balsamic vinegar
  • ½ cup Olive Oil
Instructions
  1. Grill asparagus on a hot grill for several minutes until firm but not soft.
  2. When the asparagus is cool enough to handle cut them into mouth size pieces. Combine asparagus, wheatberry, farro, tomatoes, ginger, salt, and pepper in a bowl and gently toss together.
  3. For Thai dressing combine fish sauce, oyster sauce, grated ginger, lemon juice, sriracha, brown sugar, salt, balsamic vinegar, and olive oil
  4. Whisk all dressing ingredients together in a small bowl pour over salad, and serve.
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/asparagus-wheatberry-salad/