2 Cups cooked Farro
1 Cup Edamane
1 Red Spring Onion chopped diagonal
1/2 Cup Green Olives sliced
1 Bunch Asparagus sliced and blanched
Tomatoes
Fresh Oregano, Thyme, Salt, Lemon,
Dressing: First mix lemon juice with salt, add evoo, fresh oregano, basil, thyme.
Asparagus: in a large iron skillet, boil for approximately Asparagus for 3 minutes taste until light green and edible and have ice in a bowl ready, add them to the bowl, take out and drain. Add lemon to the asparagus.
Toss the veggies in with the dressing. Add to the Farro and blend well, add Malton Sea Salt as a finishing.
Garnish flower of Oregano. Let flavors merry for at least 1/2 hour then serve.
Light and summery and perfect for guests. Enjoy!