Pesto Salad with Gluten-Free Buckwheat and Asparagus

Ingredients 0/4

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 it’s tender but still has a bit of bite—this usually takes about 8 minutes.

Step 2

While the buckwheat is cooking, set up a steamer by placing a steamer basket or insert over a saucepan filled with water just below the basket. Bring the water to a boil, then add the asparagus. Cover it and steam until the asparagus is tender, which should take anywhere from 2 to 6 minutes depending on the thickness.

Step 3

Once the asparagus is done, take it out and chop it into pieces about half an inch long. In a mixing bowl, combine the cooked asparagus with the pesto and stir until everything is nicely coated.

Step 4

Add the cooked buckwheat to the bowl and gently toss everything together. To finish, sprinkle some Parmesan cheese on top before serving.