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Wheatberry Salad with Cherries and Roasted Asparagus Print Email


1/2 cup hard wheatberries (you can use soft wheatberries and reduce the cooking time)
10 stalks thin asparagus, trimmed
Extra-virgin olive oil
Kosher salt and black pepper
1/2 cup cherries, pitted and halved
1 tablespoon fresh lemon juice
1-2 handfuls baby arugula
Crumbled feta

Bring 2 cups salted water to a boil. Add the wheatberries and cook for 40-50 minutes until they are tender (reduce the cooking time by half if using soft wheatberries). Drain and set aside to cool.

Meanwhile, preheat the oven to 400 degrees and line a baking sheet with foil. Toss the asparagus with a bit of oil and salt and pepper and roast for 10-15 minutes until tender. Once they have cooled, slice the asparagus into 1-2 inch spears.

Mix the lemon juice with one tablespoon of olive oil and season with salt and pepper to taste. In a large bowl mix together the wheatberries, cherries and asparagus spears. Toss wheatberry mixture with half of the dressing.

Toss a few handfuls of arugula with the remaining dressing. Lay the arugula on a plate and top with the wheatberry mixture. Finish with a few sprinkles of crumbled feta. Serve cool or at room temperature. - Makes 2 servings - http://dishingupdelights.blogspot.com/2009/05/wheatberry-salad-with-cherries-and.html
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