Ingredients

The following ingredients have 4 Servings
  • ½ pound asparagus
  • 1 small shallot (thinly shaved)
  • 2 oz thinly shaved fennel
  • 1 cup uncooked Khorsan wheat (Kamut®)
  • ¼ cup minced fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 4 to 5 cloves roasted garlic
  • 1 teaspoon honey (optional)
  • ½ teaspoon grainy mustard
  • ¼ teaspoon black pepper
  • Salt (to taste)

Instruction

  • Thinly slice the asparagus on the bias, as thin as you can- about ⅛” or 1/16” slices. Place in a bowl along with the thinly shaved shallots and fennel.
  • Make the dressing next. Combine all the ingredients in a blender and puree until smooth. Taste and adjust salt/pepper as desired. Pour over the asparagus and toss until well combined. Let sit while Khorsan wheat cooks.
  • Once the wheat is done, add to the bowl with the asparagus. Add in the fresh parsley and salt/pepper as desired. Serve while the wheat is still warm. Or, let cool completely and toss with greens.