Gluten-Free Salad with Buckwheat, Asparagus, and Pesto

Ingredients

• 1 cup water
• ½ cup buckwheat groats, rinsed
• 8 asparagus spears
• 2 tablespoons grated Parmesan cheese (Optional)

Step 1

Bring a cup of water to a boil in a saucepan. Once it’s boiling, add the buckwheat, give it a quick stir, then lower the heat and let it simmer gently. Cook it until the buckwheat is tender but still has a bit of bite, which should take about 8 minutes.

Step 2

While the buckwheat is cooking, get your steamer ready by placing a steamer basket in a saucepan with a little water—just enough so it doesn’t touch the basket. Bring the water to a boil, add the asparagus, cover it, and steam until the asparagus is tender. This usually takes somewhere between 2 to 6 minutes depending on how thick your spears are. Once done, cut the asparagus into half-inch pieces.

Step 3

In a bowl, mix the warm asparagus with the pesto until everything is nicely coated. Then, add the cooked buckwheat and give it a gentle toss to combine all the flavors. Finish it off with a sprinkle of Parmesan cheese right on top, and you’re ready to serve!