Asparagus and Egg Salad with Tahini-Miso Dressing
Vegetarian & dairy free; includes gluten-free option
  • 3/4cup spelt berries or gluten-free sorghum
  • 4 large organic eggs
  • 1 large bunch asparagus, woody ends trimmed
  • 2tsp grapeseed or sunflower oil, divided
  • 8 green onions, root ends trimmed
  • 2Tbsp tahini
  • 2Tbsp white or yellow misogluten-free, if desired
  • Juice of 1/2 lemon
  • 1tsp honey
  • 1 garlic clove, minced
  • 1/3cup sliced unsalted roasted almonds
  • 2Tbsp capers
  1. In medium saucepan, place spelt or sorghum, 2 1/2 cups water, and generous pinch of salt. Bring to a boil, reduce heat to maintain a strong simmer, and cook, covered, until tender, about 40 to 55 minutes. Drain well.
  2. Bring medium saucepan of water to a boil over medium-high heat. Using slotted spoon, carefully lower eggs into water one at a time. Cook for 6 1/2 minutes; adjust heat to maintain a gentle boil. Transfer eggs to bowl of ice water and chill for 2 minutes. Gently crack eggs all over and peel. Gently slice eggs in half; yolks will be runny.
  3. Build medium-hot fire in charcoal grill or heat gas grill to medium-high and grease grill grate.
  4. Toss asparagus with 1 tsp oil. Grill until tender and charred in a few spots, turning once, 3 to 4 minutes. If stalks are large, they might take longer to cook.
  5. Brush green onions with remaining 1 tsp oil. Grill, turning once, until grill marks appear and onions are fork-tender all the way through, about 8 minutes.
Recipe Notes

Tip: Soak it up

Soaking whole grains like spelt for several hours in cold water can slash their cooking time.

Per serving: 344 calories; 18 g protein; 16 g total fat (3 g sat. fat); 38 g total carbohy-drates (7 g sugars, 9 g fiber); 433 mg sodium