Kamut & Asparagus Salad
What happens when you combine fresh spring asparagus, nutty kamut, creamy goat cheese and lots of fresh herbs? This tasty (and healthy!) little salad-meets-side-dish number.
This salad comes together in no time after you’ve cooked the kamut, which does, in fact, take some time. (You could also use another, quicker-cooking grain if you’re in a pinch.) Thinly sliced asparagus is tossed with kamut, crumbled goat cheese, fresh tender herbs (parsley, basil, chives, dill), a lemony, garlicky vinaigrette and topped off with roasted pistachios. YUM!
What is kamut?
Kamut, or khorasan wheat, is an easily-digestible ancient grain originating in Egypt. The grain is similar to bulgur, but higher in protein and essential nutrients.
How to cook kamut
It’s recommended to soak kamut kernels overnight for quicker cooking, but don’t worry if you forget - just expect to up your cooking time to an hour vs. 30 minutes. My favorite way to avoid a snafu with long-cooking grains right before dinner is to cook a big batch at the beginning of the week!
Soaked or not, give your grains a rinse before cooking. In a large pot, bring water (or half water, half broth) and a pinch of salt to a boil. Add your grains and reduce to a simmer. Cook until the grains are tender, but still retain a bite.
I’ve found it’s pretty hard to overcook kamut, which is a plus! Unlike rice, kamut remains firm instead of going mushy after too much time in the pot. Which means kamut is also great alternative for grains like rice or barley in soups and stews.
Kamut & Asparagus Salad
Makes 4-6 servings
Prep time: 10 minutes
Cook time: 1 hour
1 cup uncooked kamut
1/3 cup olive oil
2 tbsp white wine vinegar
Zest and juice of 1/2 lemon
1 tbsp dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper
1 lb. asparagus, ends trimmed, thinly sliced on the diagonal
1/4 cup each chopped or torn pasley, basil, chive and dill
4 oz crumbled goat cheese
1/3 cup roasted pistachios, chopped
1. In a large pot, bring water (or half water, half broth) and a pinch of salt to a boil. Add your kamut and reduce to a simmer. Cook until the grains are tender, but still retain a bite, about 50 minutes for non-soaked grains or 30-40 minutes for soaked grains. Drain, transfer to a bowl and let cool.
2. Meanwhile, prepare your dressing by whisking together olive oil, vinegar, lemon zest and juice, mustard, garlic and salt and pepper to taste.
3. Add thinly sliced asparagus, herbs, cheese and pistachios to the kamut. Drizzle with dressing and toss. Season with additional salt and pepper, if needed. Serve immediately or chill for later. Enjoy!