Farro salad with eggs, asparagus and peas

Ingredients

For 1 serving

• Farro65 g
• Eggs2
• Asparagus150 g
• Peas70 g
• Chives3 g
• Extra virgin olive oil8 g
• Mustard1 teaspoon
• Lemon juice1 tablespoon
• Saltto taste

Contains: gluten, eggs, mustard,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it and cook the spelt over medium heat for 25–30 minutes, until the grains are tender but still slightly chewy; drain.
2. Meanwhile bring a small pan of water to the boil, lower the eggs in gently and cook them for 8 minutes, until hard-boiled; cool them in cold water and peel.
3. Wash the asparagus, snap off the woody ends and cut it into 3 cm pieces; blanch it in the same small pan with the peas for 4 minutes, until tender but bright; drain and refresh in cold water.
4. Whisk the oil, mustard, lemon juice and a pinch of salt with a fork until emulsified.
5. Combine the spelt and vegetables, toss with the dressing and finish with the eggs cut into wedges and the snipped chives.