Buttermilk Asparagus Salad

1 clove garlic
2 tablespoons extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 1-inch segments
2 tablespoons white wine or rice wine vinegar
1/2 cup buttermilk
1/2 teaspoon sea salt
1 cup cooked farro
1/2 cup chopped cilantro
1/2 cup sprouts 
2 to 3 small seedless cucumbers, cut into 1/2-inch pieces

Crush the garlic, and combine with 2 tablespoons olive oil in a small bowl.  Allow to stand and infuse during the following preparations.

Put 1/4 cup water, a splash of olive oil, and a pinch of salt in a skillet.  Bring to a simmer over medium high heat, then add the asparagus.  Cover and cook until the asparagus is just tender and bright in color, barely a minute.  Drain, then run under cold water.  

Remove garlic from oil and discard garlic.  Whisk oil together with vinegar, buttermilk, and salt.  

Just before ready to serve the salad, combine the asparagus, cooked farro, cilantro, sprouts, and cucumbers in a large bowl.  Coat generously with buttermilk dressing to taste, and toss well before serving.


Serves 2 to 4.

From 101 Cookbooks blog