Ingredients
- 1 3/4 cups water
- 1 cup Kamut berries, soaked overnight and drained (or substitute quinoa or couscous)
- 1 or 2 lemons, preferable organic
- 2 tsp Dijon mustard
- 3/4 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup minced shallots (about 1 medium)
- 1/4 cup pumpkin seeds
- 1 small bunch asparagus, rinsed and trimmed (scant 1 lb)
- 1/2 cup loosely packed chopped fresh dill
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 1/2 to 3/4 cup thinly shaved Parmesan
Preparation
Step 1
Add the water and the Kamut to a small heavy saucepan and bring to a boil. Decrease the heat to maintain a simmer, cover and cook until tender with a slight chewiness, 50 to 60 minutes.
Remove from heat and let sit, covered, 10 to 15 minutes. Drain and transfer the Kamut to a large serving bowl to cool..
Finely grate the lemon until you have 2 tsp zest, then squeeze it until you have 1/4 cup juice. Add the lemon juice, zest, mustard, salt and pepper to a medium bowl and combine with a fork. Stir in the shallots, and set aside.
Meanwhile, cut off the asparagus tips, slicing in half lengthwise, and set aside for garnish. Equip your food processor with the slicing disc. Cut the stalks in half crosswise. Add 8 to 10 pices at a time to the feeding tube and process until you have 2 1/2 cups asparagus coins. Transfer to the bowl with the Kamut. Add the pumpkin seeds. Set aside 2 tbsp of dill for garnish and add the remaining dill to the bowl.
To finish, using a small whisk, slowly add the olive oil to the dressing, whisking until it is emulsified. Drizzle 1/2 cup of the dressing over the salad and toss to combine. Season with salt, pepper and lemon juice to taste. Allow to sit for 10 minutes.
Toss again, top with the Parmesan, and garnish with the asparagus tips and the remaining dill.