Spring Peas and More Peas and Asparagus with Feta and Mint
Serves 4
Ingredients:
1 cup uncooked farro or pearled barley
4 cups vegetable stock
1 (6-ounce) block Greek feta cheese
1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint, plus more for garnish
1 teaspoon lemon zest plus 1 1/2 tablespoons fresh lemon juice (from 1 lemon)
2 teaspoons chopped garlic, divided
3/4 teaspoon black pepper, divided
1 tablespoon kosher salt
10 ounces shelled green peas (preferably fresh, but frozen OK)
6 ounces sugar snap peas, trimmed
6 ounces snow peas, trimmed
1 1/2 teaspoons fine sea salt, divided
8 ounces asparagus, woody stems removed
Directions:
1. Place the farro in a large pot, and cover with the vegetable stock. Bring to a boil over high. Cover, reduce heat to medium-low, and cook until the farro is soft yet still chewy, about 25 minutes. If there is any liquid left, drain. Let farro cool.
2. While farro cooks, place the block of feta in a shallow bowl. Top with 1/2 cup olive oil, chopped mint, lemon zest and juice, 1 teaspoon garlic, and 1/4 teaspoon black pepper. Using the back of a fork, mash the feta into small chunks. Set aside.
3. Bring a small pot of water and kosher salt to a boil over high. Add the green peas, and blanch just until the peas are tender yet still crunchy and bright green, about 1 minute and 30 seconds. Drain immediately, and let peas cool under cold running water. (Cooling the peas quickly is important to stop them from overcooking and to keep the vibrant green color.)
4. Heat a large skillet over high. When skillet is hot, reduce heat to medium, and add 1 tablespoon olive oil and remaining 1 teaspoon garlic. Cook until aromatic, about 10 seconds. Add the sugar snap and snow peas. Season 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, and cook, shaking the pan every now and then, until the peas are crisp-tender and bright green, 3 to 4 minutes. (A little bit of charring on the peas is great.) Remove immediately, and spread in a single layer to let cool to room temperature. (If left in a pile, they will discolor.)
5. In the same skillet, heat remaining 1 tablespoon olive oil, and add the asparagus. Season with 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper, and cook until just crisp-tender, 2 to 3 minutes. Remove from pan, and spread in a single layer to let cool to room temperature, about 10 minutes.
6. Toss together farro, peas, asparagus, and remaining 1/2 teaspoon sea salt in a bowl. Spoon the feta mixture over the farro mixture, and toss to combine. To serve, top with mint.
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