Making greek yogurt and Lemon Asparagus Salad

Tonight, I was in the mood to cook. Maybe it was the last two days of being around food bloggers and eating fresh food. I also needed to use the asparagus I bought at the Madison farmers market.

I used regular Stonyfield yogurt and Paige’s method to make my own greek yogurt. It still needs to stay in the fridge overnight, but I can’t wait to try it for breakfast tomorrow morning!

Dinner was a Lemon Asparagus Salad I saw in the Journal Sentinel a couple of months ago.

Lemon Asparagus Salad
from April 17, 2012 Journal Sentinel, Tallgrass Kitchen
Makes 3 to 4 servings

1 cup farro

4 tablespoons olive oil (divided)

1 teaspoon herbes de Provence

1 pound asparagus, chopped, tips left intact

2 cloves garlic, finely minced

4 tablespoons lemon juice

Salt to taste

Rinse farro, and place in saucepan with 3 cups lightly salted water. Bring to a boil and cook 15 minutes until tender and chewy. Drain.

In a large skillet, gently heat 3 tablespoons olive oil. Add herbes de Provence, chopped asparagus and asparagus tips, and a small pinch of salt. Cook over medium heat, stirring frequently, until asparagus begins to turn bright green. Add garlic, lower heat and cook an additional minute until garlic is fragrant and asparagus is tender.

Remove from heat, stir in cooked farro, lemon juice and remaining 1 tablespoon olive oil. Taste and add salt, as needed. Can be served warm, room temperature or chilled.

It was my first time cooking with farro and I loved it. This recipe is definitely a winner! I followed it exactly and probably would not change anything about it. I am looking forward to having leftovers for lunch on Monday.

And now the weekend is over, but I am looking forward to a fun weekend out of town in Door County!