Roasted Asparagus and Scallion Salad Recipe (2024)

Was looking for something to do with gnocchi when this popped up in my feed...so I added cubed pancetta to the asparagus tray before it went into the oven and fried off the cooked gnocchi in butter before I tossed all the elements together. Oh. My. Word. Delicious :)

Doubled the freekah to 1/2 cup and doubled the marinade. Added extra (not double) arugula and let it wilt a bit when mixed with frrekah. I had very thin scallions so some of them burnt - tasted good anyway. Next time I might add the scallions a few minutes after the asparagus if they are small. Used a white cheddar thinly sliced with veggie peeler. Wonderful! Highly recommended.

I wanted to love this recipe, and parts of it I did, but there was WAY too much dressing. It just made all the greens soggy and overpowered the roasted flavor of the asparagus and scallions. The dressing itself was yummy, but next time I'd make 1/2 the amount and take care to add it gradually to the greens making sure they don't get lost in it, rather than adding the greens to the prepared dressing like the recipe reads.

From the full article: "Finally, to add richness and tang, I shave in some sheep’s milk cheese. The earthiness of a young pecorino or a manchego goes nicely with the scallions’ sweetness. But an aged Cheddar or Gouda, both cow’s milk cheeses, would also work."

Pls remember us in markets where some of your ingredients are difficult/impossible to find, like Pecorine Rossellino. I don't recall having seen any cheese labeled 'young sheep's milk cheese'. Guess I'll have to google to find an appropriate substitute.

What I really like about MC recipes is that they inspire me to take her recipe and/or technique and run with it. And, I always check the cooking notes because the readers inevitably give me ideas I would not have thought of on my own. A little pancetta and gnocchi, I would have never thought of it. Thanks.

a wonderful salad. my new favorite thing is roasted scallions! perfect components (farro, wonderfully roasted veggies, a lovely dressing, spring greens) make this terrific. next time, WAY more scallions because they are so good!

I grow several varieties (my favorite is purple, which turns green upon cooking). Like fresh corn, asparagus sugars are most pronounced when it goes directly from garden to pot. I agree with others that diameter has little to do with tenderness - just longer cooking time. The key to any preparation is to get the freshest possible - ideally from a farmers market. A fat fresh asparagus is far superior to a thin older one. Supermarket asparagus has lost most of it's nuance by the time you buy it and the only way to make it eatable is to peel it.

This was a brilliant recipe. We ate every bit in one sitting. Could easily be a main course. A sprinkling of finely chopped and toasted walnuts was a nice addition too. And yes - local farmer's markets are brimming over with fresh baby arugula and just-picked asparagus right now - that's the only place to go for ingredients.

Readers of this column may be advised to read "Three Ways to Let Fresh Asparagus Shine", of April 21, 2017, https://www.nytimes.com/2017/04/21/dining/three-ways-to-let-fresh-aspara...

Tried this twice since the recipe was posted. Left out the scallions both times as we have allergic eaters here. No one seems to have missed them. Tried it the second time without the soy sauce - subsituted olive oil made with extra crushed olives. It was as good as the original. Everyone who ate this loved it. Partners wonderfully with salmon and with polenta recipes.

A rule of thumb is that dry grains triple in volume, once cooked.

Delicious. No changes. Not sure it needs cheese-if counting calories.

Fantastic recipe. Simple but delicious. Varied slightly based on what I had on hand and it worked just as well - brown lentils instead of grains, fresh spinach instead of salad greens. My farmers market asparagus loved its companions. I’m dairy free so no cheese, but I didn’t miss it - vegans, dig in.

The asparagus was looking this as a rope so went with green beans--worked great. Loved the pecorino with this. Would use an extra handful of arugula next time.

Loved this dish!! Used farro and it was a great bite. I would in the future grill the asparagus and scallions as the roasting was tricky with thinner asparagus and they were a little oily. Used shaved parmigiano and it was delicious.

Delicious! Made it with fresh green beans from the Farmer's Market as there were no asparagus. Will definitely make again.

Anyone have a recommendation for a good gluten free substitute for the freekah/farro? What GF grain would come closest? Thanks!

Holy moly, this was so good. And so easy! Loved it. Subbed small black lentils in for the grain because that was what I had on hand. Would make again in a heartbeat.

The farro/other brain is not essential to make this salad work. I made it with no grains and only greens and it turned out well. Just use the soy sauce as the dressing and add a little olive oil drizzle.

I could not find farro so used barley instead and it was wonderful. I also substituted the lime with orange and it worked really well. I’ll be making this again.

I used quinoa instead of farro, as that’s what we had on hand. Also added some chicken. Very good.

One thing I would do next time is double amount of farro and add a bit more line juice, leave everything else the same

Added a poached egg. Mmm

A delicious salad! I modified this recipe by: roasting thin asparagus and scallions for only 10 minutes: increasing the arugula to 4 cups, but might consider 5 oz. next time; and substituting a mild smoked cheddar for the pecorino. Loved it!

Very nice salade. I also doubled the amount of dressing and of freekeh, and added the scallions halfway through the roasting process.

Wonderful recipe. I used wild rice instead of farro, because I like to mix up my grain salads. My only tweak was to cut the asparagus into bite-sized pieces—the long spears seemed awkward.