Ancient grains have undoubtedly made their comeback. Lately I have traded in quinoa for its nutty and chewier counterpart, also known as Farro. This earthy grain is an excellent source of complex carbohydrates providing even keel energy and a powerhouse when it comes to cholesterol-lowering fiber and satiating protein.
This dish showcases in-season asparagus with a hint of lemon juice and zest. An easy to make dinner on a busy weeknight and a fresh and flavorful dish to impress dinner guests.
[yumprint-recipe id=’32’]
