Roast asparagus & red onion with farro

This dish is ideal for when you are not completely sure about when you might sit down to eat: served hot, at room temperature or cool, it will still be lovely. And, should you be feeling particularly hungry, it welcomes a lightly poached egg, or some griddled and sliced chicken.

SERVES 4 PREP 10min COOK 25min

• 1tbsp lemon juice

• 1 garlic clove, peeled and crushed to a paste

• Approx 3tbsp extra-virgin olive oil

• 350-400g (12-14oz) fine asparagus, ends trimmed and halved

• 2 red onions, peeled, halved and thinly sliced

• 50g (2oz) farro

• 1tbsp small (non-pareil) capers, rinsed

• Handful flat-leaf parsley, coarsely chopped

• Chia seeds, for scattering (optional)

• Lemon wedges, to serve

1 Preheat oven to 210°C (190°C fan) mark 6½. Combine the lemon juice and garlic with 2tbsp olive oil in a large bowl. Add the asparagus and toss to coat, then season well and spread over the base of a large roasting pan. Spread the onion over a baking sheet, separating out the slices, drizzle over a little oil and toss to coat them. Roast the asparagus for about 20min until lightly golden, and roast the onion for 25min, stirring it around halfway through to ensure it caramelises evenly.

2 Meanwhile, bring a medium pan of salted water to the boil and cook the farro for 15min, or until just tender.

Drain into a sieve.

3 Stir the farro and onion into the asparagus, then mix in the capers and taste for seasoning. Transfer to a serving dish and eat hot or at room temperature, stirring in the parsley at the last minute, and scattering with chia seeds, if using. Serve with lemon wedges. PER SERVING: CALS 186; FAT 10.5G; SAT FAT 1.5G; CARBS 15.4G