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Sorghum and Shaved Asparagus Salad Recipe

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3.9 from 62 reviews

A refreshing and wholesome Sorghum and Shaved Asparagus Salad featuring tender sorghum grains, crisp shaved asparagus, pea shoots, peas, radishes, and fresh herbs. Tossed in a vibrant champagne vinaigrette with hints of honey, whole grain mustard, and lemon, this salad is perfect for a light lunch or a nutritious side dish.

  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings

Ingredients

Grains

  • 1 cup sorghum
  • 1/2 teaspoon salt
  • 3-4 cups water or broth

Vegetables & Herbs

  • 1 pound asparagus (shaved)
  • 1 cup pea shoots
  • 1 cup frozen peas (thawed)
  • 4 radishes, thinly sliced (about 1/2 cup)
  • 1/3 cup mint leaves (roughly chopped or torn)
  • 1/4 cup pickled red onion

Dressing

  • 2 tablespoons champagne vinaigrette
  • 1 tablespoon honey
  • 1 teaspoon whole grain mustard
  • 1 lemon (zested and juiced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/2 cup extra virgin olive oil

Instructions

  1. Rinse and Cook Sorghum: Place the sorghum in a fine mesh strainer and rinse under cool running water to remove excess starch. Combine the sorghum with 3 cups of water or broth and a teaspoon of salt in a small pot over high heat. Bring to a boil, then reduce to medium-low heat, cover, and simmer until the sorghum is tender and water is absorbed, about 50-60 minutes. Check at 45 minutes and add more water if needed.
  2. Prepare Asparagus: Snap off and discard the woody ends of the asparagus. Using a vegetable peeler, shave the asparagus into thin strips by running the peeler from just below the tip down the length of the stalk. For smaller strips, peel from the center of the stalk completely, then return to the top and peel again until all asparagus is shaved. Coarsely chop the asparagus tops into bite-sized pieces.
  3. Make Dressing: In a small bowl, whisk together whole grain mustard, honey, champagne vinegar, lemon juice and zest, salt, and black pepper. Slowly drizzle in the olive oil while continuously whisking until the dressing is emulsified and smooth.
  4. Combine Salad: In a large bowl, toss the warm cooked sorghum with shaved asparagus, pea shoots, thawed peas, radishes, mint, and pickled red onion. Add half a cup of the vinaigrette and toss thoroughly to coat all ingredients evenly.
  5. Serve and Store: Serve the salad immediately at room temperature or chilled. Store leftovers in a tightly sealed container in the refrigerator for up to 5 days.

Notes

  • Check sorghum occasionally during cooking and add extra water if it appears too dry before fully cooked.
  • Shaving the asparagus into thin strips gives the salad a delicate texture and makes the vegetable less fibrous.
  • This salad can be enjoyed cold or at room temperature, making it versatile for meal prep or gatherings.
  • Substitute water with vegetable broth for added flavor when cooking sorghum.
  • Pickled red onions add a tangy contrast; if unavailable, use finely sliced fresh red onion or shallot.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sorghum-and-shaved-asparagus-salad-recipe/