Spring Wheatberry Salad with Roasted Asparagus

In the recent rush to discover new and different grains, wheatberries have been overlooked. But these wheat kernels have a wonderful nutty flavor and chewy texture, and they’re packed with plenty of good stuff – protein, fiber, and antioxidants. Here, they are paired with a spring mixture of asparagus and onions and a fresh mint vinaigrette.

 2 hard red wheatberries, not quick cooking or instant (about 1 lb)
 kosher salt
 1 bunch asparagus, preferably thick (about 1 1/2 lb), trimmed and cut in 2 inch pieces
 1 large red bell pepper, trimmed and cut into 2 inch pieces
 1 large red onion (about 3/4 lb), cut into 1 inch wedges
 7 tbsp Colavita Extra Virgin Olive Oil
 freshly ground black pepper
 1 cup coarsely chopped fresh mint
 2 tbsp sherry vinegar
 1 cup crumbled feta; more to taste

1

Heat the oven to 450°F.

2

Set the wheatberries in a large pot and cover with 3 quarts water. Stir in 2 tsp. salt and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the grains become tender, about 1 hour.

3

Rinse in a colander under cold running water for 15 seconds to rid the grains of some of their surface starch. Then drain well and transfer to a large serving bowl.

4

Meanwhile, scatter the asparagus and onion on a large rimmed baking sheet lined with aluminum foil. Toss with 2 Tbs. of the oil and sprinkle generously with salt and pepper. Roast until tender and browned, about 15 to 20 minutes. Transfer to the bowl with the wheatberries.

5

Add the mint and the remaining 5 Tbs. olive oil to a small bowl. Using a spoon, smash the mint against the sides of the bowl to incorporate its flavor. Whisk in the sherry vinegar, then pour over the wheatberry mixture.

6

Toss the salad and season with salt and pepper to taste. Fold in the feta and serve warm or at room temperature.