Asparagus and Lemon Spelt Berry Salad


“This was a clean-out-the-fridge-before-the-produce-goes-bad recipe,” says Josie A.G. Shapiro, who lives with her veg husband in San Francisco. “I had to get rid of some asparagus and ended up making a whole dinner out of it!” [You can find preserved lemons at Middle Eastern markets, or make your own using the Preserved Lemons recipe at]

  • 6Servings


  • 1 cup spelt berries
  • 1⁄4 cup olive oil
  • 1 lb. asparagus, tough stems removed
  • 1 preserved lemon, skin only, diced, or 2 Tbs. grated lemon zest
  • 2 Tbs. lemon juice
  • 1⁄2 small red onion, diced (1/3 cup)
  • 4 oz. feta cheese, crumbled


1. Cook spelt berries according to package directions. Transfer to large bowl, and set aside to cool. Toss with oil.

2. Steam asparagus 3 to 4 minutes, or until crisp-tender. Remove, and plunge into cold water. Cut into 2-inch pieces, and add to spelt berries. Stir in preserved lemon, lemon juice, and red onion. Fold in feta, and season with salt and pepper, if desired.

Nutrition Information

  • Calories: 243
  • Carbohydrate Content: 25 g
  • Cholesterol Content: 17 mg
  • Fat Content: 14 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 250 mg
  • Sugar Content: 3 g