Einkorn is an unhybridized, ancient form of wheat. It can be easier to digest than modern forms of wheat, especially when you soak it. Combine it with fresh asparagus and salty cubes of cheese and you’ve got yourself a hearty, delicious spring salad.
3/4 cup einkorn berries, soaked overnight or 8 hours
1 small bunch asparagus, trimmed, washed, cut into bite size pieces
2 green onions, sliced
1/3 heaping cup Asiago cheese, diced small
1/3 cup fresh chopped parsley
2 tablespoons olive oil
2-3 tablespoons white wine vinegar (to taste)
1/4 teaspoon sea salt, or to taste
fresh ground black pepper, to taste
Optional: roasted sunflower seeds
- Drain the soaked einkorn and place in a pot. Cover with water by one inch and salt generously. Bring to a boil, reduce heat, and simmer until einkorn is tender but still chewy, about 30 – 35 minutes. Drain and let cool.
- Steam the asparagus until tender crisp, let cool, and add to a large bowl. Add the einkorn and remaining ingredients and toss to combine. Taste and add more salt or vinegar if needed. Let sit for 15 minutes before serving to allow the flavors to meld. Serve sprinkled with sunflower seeds. Makes 4 servings.