Citrus Parmesan Mixed Grain Salad with Asparagus and Almonds


IMG_0285 IMG_0288Spring is the best season for fresh asparagus, brimming with anti-inflammatory compounds, anti-oxidants and vitamins. See Worlds Healthiest Foods for more. Fun fact: asparagus helps with hangovers! Yep.  Get on it. The addition of juicy oranges, crunchy almonds, and chewy whole grains in a simple lemon evoo dressing makes these spears irresistible. 

Serve warm, immediately, or cold for next-day lunch.

Citrus Parmesan Mixed Grain Salad with Asparagus and Almonds

  • Servings: 4
  • Print


  • 1 cup ancient grains (I used a mix of spelt and buckwheat)
  • 1 bunch asparagus, woody ends trimmed off, sliced into 2” pieces
  • 1 shallot, finely chopped
  • ½ cup almonds, toasted
  • 2 oranges, peeled and sliced
  • 1 lemon juiced
  • 2 tbsp apple cider vinegar
  • ¼ cup extra virgin olive oil (evoo)
  • Salt and fresh ground pepper

Let’s cook

  1. Cook your grains according to their individual instructions (soaking them overnight allows faster cooking time). Make sure all water is absorbed and grains are dry. Place in a large mixing bowl.
  2. Whisk lemon juice, evoo and vinegar in a separate bowl, set aside
  3. Add a little cooking oil to cover a pan, and stir-fry asparagus lightly 1-2 minutes
  4. Add the asparagus, almonds and fresh oranges to the grains and toss with dressing. Add S&P to taste.
  5. Drizzle sauce and grate fresh Parmesan cheese on top before serving






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