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Spring Farro Bowl with Herb Yogurt Sauce Recipe
Ash Tyrrell

Spring Farro Bowl with Herb Yogurt Sauce Recipe

I love the first hint of spring because it inspires me to cook with bright, fresh ingredients—and this Spring Farro Bowl with Herb Yogurt Sauce did not disappoint! After making it, I couldn’t get over how vibrant and satisfying every bite was. The roasted vegetables, chewy farro, and zesty yogurt sauce made me feel like I was eating sunshine on a plate
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Total Time 55 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups farro – hearty grain that cooks up chewy and satisfying
  • 6 cups water – for perfectly cooked farro
  • kosher salt – enhances the flavor of the grain and vegetables
  • 1 fennel bulb trimmed and sliced into ½″ wedges – adds sweet, subtle anise flavor
  • 1 bunch radishes trimmed and quartered – brings a peppery bite and gorgeous color
  • 1 bunch asparagus peeled – tender and fresh, perfect for spring
  • olive oil – helps roast vegetables to caramelized perfection
  • ¾ lb Greek yogurt about 1½ cups – creamy base for the herb sauce
  • 2½ cups packed parsley leaves – gives the sauce a fresh grassy note
  • 1 cup packed basil leaves – adds sweetness and aroma
  • ½ oz fresh chives – mild onion flavor that brightens the sauce
  • 1 lemon zested and juiced – provides fresh citrus zing
  • 1 tsp Dijon mustard – adds depth and tang
  • garnish: minced chives fennel fronds, squeeze of lemon – for extra freshness and presentation

Method
 

  1. Preheat your oven to 425°F. Toss the fennel wedges and radishes with olive oil and a generous pinch of salt on a sheet pan. Roast for about 15 minutes, then add the asparagus, drizzle with a little more oil, season lightly, and continue roasting for another 15 minutes until tender and caramelized.
  2. While the vegetables roast, bring water and a pinch of salt to a boil in a saucepan. Add the farro, reduce to a simmer, and cook for about 25 minutes until tender but pleasantly chewy. Drain any excess water and let it cool slightly.
  3. In a food processor, combine Greek yogurt, parsley, basil, chives, lemon zest, lemon juice, and Dijon mustard. Blend until smooth and creamy. Taste and adjust salt or lemon if needed—the sauce should be bright and fresh.
  4. Toss the warm farro with most of the herb yogurt sauce until well coated. Transfer to a serving bowl and arrange the roasted vegetables on top. Finish with extra chives, fennel fronds, and a squeeze of lemon for a final burst of freshness.

Notes

  • I always zest the lemon before juicing—it’s much easier and keeps things neat.
  • Let the roasted vegetables cool slightly before assembling to keep the yogurt sauce fresh and vibrant.
  • If your asparagus stalks are thick, peeling the lower half really makes a difference in tenderness.
  • I like saving a spoonful of sauce to drizzle on top right before serving for extra creaminess.
  • A small sprinkle of flaky salt at the end enhances all the flavors beautifully.