A few weeks into asparagus season, I start getting creative, said Melissa Clark in The New York Times. In this “many-textured” salad, the asparagus is tossed with soy sauce and roasted with scallions before joining dressed greens and a cooked whole grain, like freekeh or farro. Finally, I shave in some sheep’s milk cheese. “If you can’t find a young pecorino, use a young manchego or even a nice cheddar.”
Recipe of the week
Roasted asparagus and scallion salad
¼ cup freekeh or farro • 2½ tsp soy sauce • 2 tsp lime juice • 1 garlic clove, Microplane- grated or minced • fine sea salt and black pepper • olive oil • 1 bunch asparagus, ends trimmed • 1 bunch scallions, halved lengthwise and crosswise into 2-inch-long ribbons • 3 cups salad greens, such as baby arugula • pecorino Rossellino
• Bring a small pot of heavily salted water to boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes. In a large bowl, whisk together 2 tsp soy sauce, lime juice, garlic, and pinches of sea salt and pepper. Drizzle in 3 tbsp oil, whisking constantly. Drain grain and stir into dressing while still warm.
• Heat oven to 425. Spread asparagus and scallions over a rimmed baking sheet and drizzle with oil, ½ tsp soy sauce, and pinches of sea salt and pepper. Toss to combine, then arrange in a single layer. Roast until charred in spots, about 20 minutes. Let cool slightly (so asparagus won’t wilt salad greens). Toss greens in the bowl with grain and dressing until coated; transfer to serving platter. Layer on asparagus and scallions; shave pecorino over top. Serves 2 to 4.