Farro with green onion sauce, toasted walnuts, and asparagus from Super Natural Cooking: Five Delicious Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson

  • green onions
  • asparagus
  • Parmesan cheese
  • crème fraîche
  • walnuts
  • vegetable stock
  • farro
  • sea salt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on November 03, 2012

    This is a quick and tasty dish. The farrow is creamy, the creme fraiche gives it a dash of tartness, while the asparagus and lemon keep it bright. I switched out the walnuts for pecans since I had those in the pantry. The bright green of the onion is inviting.

  • Laura on May 23, 2012

    Made this for the first time this evening and I was not impressed. Granted, I forgot the creme fraiche, so that could have made a difference. This makes an enormous amount of farro and the other ingredients did not seem to complement it that well. I won't make this again.

  • soleilune on April 12, 2012

    Not bad, but I wouldn't go out of my way to make this again. The green onions never quite became saucelike, even when using an immersion blender.

  • Emily Hope on March 28, 2012

    This is a great use for farro--I try to make it a least once during asparagus season. I usually let the green onions cook a bit longer than she suggests, so they start to get caramelized, and add some green garlic. Rather than blending the sauce I just mix it into the farro (though there never seems to be quite enough--I'd like to try doubling that part of the recipe). I usually mix in the creme fraiche as well. Had to sub in sour cream for the creme fraiche last time, which was not as good. Last time I made, served with a salad of roasted beets, sectioned oranges, mint, and a vinaigrette made with zinfandel vinegar.

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