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Vegan Recipe - Spelt and Asparagus Salad

shared by Chef Elizabeth Schandelmeier Gilgunn

Vegan Recipe - Spelt and Asparagus Salad

  • Prep Time : 15 minutes
  • Cook Time : 1
  • Servings : 6
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This is a delightfully easy raw recipe from Chef Elizabeth Schandelmeier Gilgunn of Slow Cooked Pittsburgh.  Just soak the spelt berries overnight, (or cook them if you have less time), slice a few spices, and you’ve got a delicious and nutritious dish for picnics and meals!


4 cups soaked spelt (or use cooked if you don't have time to soak overnight)
8 fat stems asparagus, (more if the stems are slim), cut into 1/4-inch rounds
Small bunch spring onion, cut into thin rings
3 Tbs. minced fresh chervil (or 1 Tbs. dry)
2 Tbs. vinegar of choice
¼ c. good quality olive oil
Sea salt and pepper, to taste


1. In a large bowl, combine spelt, asparagus and spring onions, tossing to mix.

2. Combine chervil, vinegar, olive oil, sea salt and pepper, either a bowl (to whisk) or small jar with lid (to shake). Combine thoroughly.

3. Pour dressing over grains and stir well to coat. Flavors will develop as the salad sits.

Let us know what you think of this easy vegan recipe: Spelt and Asparagus Salad!

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