Grab hold of spring flavor with sauteed asparagus.

Christof's
Spelt Pilaf

Serves 4 as a main dish or 6 as a side dish

• 4 cups water 1 package (1 lb.) pearled spelt
• 1-1/2 lbs. asparagus
• 2 tsp. olive oil
• 1/2 to 1 cup grated hard cheese
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1 Tbsp. sesame seeds
• salt and pepper to taste

Bring water to a boil in a large saucepan. Add spelt and simmer covered until soft but not mushy, about 15 minutes. Drain.

While spelt cooks, clean and cut asparagus in 1/2" lengths. Sauté in olive oil in a large skillet until tender, about 10 minutes. Add seasonings. Add drained spelt. Top with grated cheese, cover, cook over low heat until cheese is melted.

Recipe courtesy of the Davis Food Co-op.