Spring Sorghum and Asparagus Salad | edibleperspective.com

This post is sponsored by Bob's Red Mill.

I absolutely love this time of year when spring produce starts to pop up at the grocery store. It always seems to motivate and inspire me in the kitchen after coming out of the slow winter months. When asparagus first starts to make its appearance, it's like, GAME ON. And don't even get me started on strawberries. Ohhhh, the strawberries. But let's pause on spring produce talk for now (I know. It's hard.) and talk about sorghum.

Have you cooked with sorghum before? It's one of my very favorite gluten-free grains! The texture is amazing. If you're familiar with wheat berries (not gluten-free), which have a lot of bite and chew, sorghum is fairly similar. It's much bigger than quinoa and totally different in taste and texture. I would say the flavor is much more mild than quinoa with a bit of earthiness. And just 1/4 cup of sorghum (uncooked) has 5 grams of protein and 8 grams of fiber. Not too shabby!

The cool thing about cooking sorghum is that it's SO easy. Well, it does take some time to cook, but it's much simpler than all the other grains. You basically simmer it uncovered until it's done to your liking. You don't have to worry about water absorbing or anything like that. Sorghum is pretty forgiving. Just set your timer and you'll be good to go!

I thought it would be the perfect grain to create a hearty, spring salad with. It holds up well to dressing and keeps its bite. It also takes on flavor easily. I've tossed the sorghum with lightly cooked ribboned asparagus, leeks, and garlic and finished everything off with a lemon parsley dressing.

Now, will it please stop snowing in Denver?

Print Recipe!

Spring Sorghum and Asparagus Salad

gluten-free, vegan // yields about 3 large servings or 6 as a side

1 cup sorghum
1/4 - 1/3 cup + 2 teaspoons extra virgin olive oil, divided
1/3 cup fresh lemon juice
1/4 cup finely chopped parsley
1 1/2 tablespoons minced shallot
1 1/2 teaspoons pure maple syrup
1/4 teaspoon salt + pepper
1 large leek, sliced along short end (light green and white parts only - thoroughly rinsed)
1 1/2 teaspoons minced garlic
1lb thick stalk asparagus, ends snapped off + ribboned with a peeler
3-4 handfuls arugula
salted pepitas, to top

Soak sorghum in a bowl of water overnight or for at least 8hrs (optional). Drain and rinse. Place in a pot covered with 3-4 inches of water. Bring to a boil over high, then reduce heat to constantly simmer (uncovered) for about 35-45 minutes. Add more water if needed to keep sorghum covered. Remove from heat when cooked to your liking. (If you don't pre-soak, cook sorghum for 50-65 minutes. Taste for doneness.) Drain water and place in a large bowl.

Meanwhile, combine 1/4 cup oil, lemon juice, parsley, shallot, maple syrup, salt + pepper in a jar. Seal and shake vigorously until well combined. If too acidic, add another tablespoon or so of olive oil. Set aside.

About 10 minutes before the sorghum is finished, heat a medium sized pan over medium heat with 2 teaspoons oil. Once hot, add sliced leeks with a pinch of salt and cook for about 5-6 minutes, until softened. Add garlic and stir for 30 seconds. Add asparagus ribbons and cook for another 3-4 minutes, until bright green and starting to soften. Remove from heat.

To serve warm: Combine just cooked asparagus with sorghum and arugula. Pour dressing over top and toss to combine. Add salt + pepper to taste. Top with pepitas. Serve immediately.

To serve room temp/chilled: Let cooked sorghum come to room temp. Empty asparagus mixture onto a plate and place in the fridge for about 10 minutes. Combine asparagus with sorghum and arugula in a large bowl. Pour dressing over top and toss to combine. Serve room temp or refrigerate until chilled.

Keep in a sealed container in the fridge for about 2 days.

Notes: If you can't find asparagus with thicker stalks, simply slice thinner stalks in half.

Thanks so much for all of your awesome ideas for the live webcasts I'll be creating with NOM in the coming weeks. Stay tuned for the first episode coming soon!

Happy Friday!

Ashley

Today's post is sponsored by Bob's Red Mill, and I received compensation for writing this piece on sorghum. Opinions are always my own. If I didn't love it, you wouldn't hear about it. Thanks for your continued support!

Avocado Dill Vegan Roasted Potato Salad

gluten-free, vegan // yields: 4-6 side-dish servings

1 1/2 pounds fingerling potatoes (or small yukon gold/red)

1 tablespoon refined avocado oil (or other cooking oil)

1 medium clove garlic, peeled

1/2 ripe avocado

3 - 4 tablespoons extra virgin olive oil

1 1/2 - 2 1/2 tablespoons lemon juice

1/4 cup loosely packed fresh dill, de-stemmed

salt + pepper, to taste

Preheat oven to 425° F.

Chop potatoes into 1/2-1 inch sized pieces. Place on a large baking sheet lined with parchment paper. Toss with the oil and 1/4 teaspoon of salt. Spread in an even layer. Roast for 15 minutes, then toss and roast for another 12-18 minutes, until edges are golden brown and potatoes start to puff.

While potatoes are in their second roast, place the garlic in your food processor (7-cup to 11-cup will work well here) and turn on until minced. Scrape the sides of the bowl. Add the avocado, 3 tablespoons olive oil, 1 1/2 tablespoons lemon juice, dill, a pinch or two of salt and freshly ground black pepper. Pulse until avocado and dill are well chopped but not pureed. Taste and add more oil, lemon, salt and/or pepper if desired. (I used a scant 1/4 cup olive oil + 2 tablespoons lemon juice.)

If serving hot, toss dressing with hot potatoes and serve. If serving room temperature (my preference), let potatoes cool and make the dressing while they cool. Toss to coat, add more salt/pepper if needed, and serve with a sprinkle of fresh dill.

Notes:

Sauce best made day of serving for the best appearance (although, it doesn't brown much at all after sitting). Store leftovers in the fridge for about 24hrs.