Raw Fennel Asparagus Salad with Khorsan Wheat

An beautiful spring grain salad that features raw fennel, asparagus, and shallots tossed with a tangy dressing and warm Khorsan wheat. 

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 servings 1x
  • Category: Salad




  • ½ pound asparagus
  • 1 small shallot (thinly shaved)
  • 2 oz thinly shaved fennel
  • 1 cup uncooked Khorsan wheat (Kamut®)
  • ¼ cup minced fresh flat-leaf parsley
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Roasted Garlic Lemon Dressing

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 4 to 5 cloves roasted garlic
  • 1 teaspoon honey (optional)
  • ½ teaspoon grainy mustard
  • ¼ teaspoon black pepper
  • Salt (to taste)


  1. Thinly slice the asparagus on the bias, as thin as you can- about ⅛” or 1/16” slices. Place in a bowl along with the thinly shaved shallots and fennel.
  2. Make the dressing next. Combine all the ingredients in a blender and puree until smooth. Taste and adjust salt/pepper as desired. Pour over the asparagus and toss until well combined. Let sit while Khorsan wheat cooks.
  3. Once the wheat is done, add to the bowl with the asparagus. Add in the fresh parsley and salt/pepper as desired. Serve while the wheat is still warm. Or, let cool completely and toss with greens.


Tips & Tricks: Soak the grain for a faster cook time.

Dressing can be stored in the refrigerator for a few days- I like to make a larger batch and use on dinner salads.

Stock up: get the pantry ingredients you will need: Khorsan wheat, Asparagus, Fennel

Nutrition: see the information.