Spring farro with asparagus, peas and feta

Ingredients

for 4 servings

• extra virgin olive oil 40 g
• shelled fresh peas 200 g
• fine salt 1 Liffo spoon
• asparagus 200 g in diamonds
• pearled spelt 280 g
• fine salt 2 Liffo spoons
• asparagus tips 50 g halved
• white parts of spring onions 40 g in rounds
• feta cheese 150 g in small dice
• fresh chives 10 g chopped

Allergens: gluten

Setting up Liffo

Container 1

In the first container put 20 g of extra virgin olive oil.

Container 2

In the second container put 200 g of shelled fresh peas and 1 Liffo spoon of fine salt.

Container 3

In the third container put 200 g of asparagus, in diamonds.

Container 4

In the fourth container put 280 g of pearled spelt and 2 Liffo spoons of fine salt.

Container 5

In the fifth container put 50 g of asparagus tips, halved and 40 g of white parts of spring onions, in rounds.

Container 6

In the sixth container put 20 g of extra virgin olive oil.

Container 7

In the seventh container put 150 g of feta cheese, in small dice and 10 g of fresh chives, chopped.

• Select when the recipe should be ready

Liffo needs 46 minutes of cooking for this dish.