Sautéed Asparagus & Maine Grains Farro Salad with Soy-Mustard Dressing

Recipe by Rosemont CEO, Mark Law.


  • 1 cup cooked Farro (cooked according to package instructions)
  • Half a red onion or 2 shallots, thinly sliced
  • Rice vinegar (for soaking onion/shallots)
  • Asparagus, purple or white ends removed, sliced on a bias into 2-3” pieces
  • 1-2 Goranson Farms carrots, shaved
  • Olive oil (for sautéing and dressing)
  • Additional vegetables as desired (cabbage, pepper, etc.)
  • 1 egg yolk (from local eggs with vibrant yolks)
  • 1 tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • Salt and pepper, to taste

For the Dressing:

  1. Mix together the egg yolk, lemon juice, Dijon mustard, and soy sauce.
  2. Drizzle in olive oil while whisking to give the dressing some body.
  3. Adjust to taste. If you prefer it lemony, add more lemon juice, etc.

For the Salad:

  1. Cook Farro according to the package instructions.
  2. Soak thinly sliced red onion or shallots in rice vinegar.
  3. Heat a sauté pan over medium heat.
  4. Prep asparagus by chopping off the ends and slicing them on a bias into 2-3” pieces.
  5. Sauté asparagus in oil until they turn bright green and are tender but still have a snap.
  6. Rinse sautéed asparagus in a colander with water until they stop steaming but are still warm.
  7. In a medium salad bowl, add shaved carrots, any additional vegetables, the cooked Farro, and the asparagus.
  8. Dress the salad with the prepared dressing and mix well.

Bonus – Jammy Egg:

  1. Boil water in a saucepan.
  2. Gently add eggs with a spoon to the boiling water and set a timer for 7 minutes and 30 seconds.
  3. Plunge eggs into an ice bath for 3 minutes.
  4. Peel and slice the eggs long ways. Serve on the side of the salad.