Learn how to make Asparagus-Wheat Berry Salad, one of Rita's recipes to lower disease risk.

Asparagus-Wheat Berry Salad


  • ½ cup dried wheat berries
  • 3 cups water
  • 6 fresh asparagus spears, trimmed and cut into 1-inch pieces
  • ½ cup chopped fresh parsley leaves
  • 1½ teaspoons fresh rosemary leaves, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon canola oil
  • ¼ teaspoon salt (optional)
  • ¼ cup reduced-fat blue cheese, crumbled


  1. Bring wheat berries and water to a boil in a large saucepan over high heat. Reduce heat, cover and simmer 50 minutes or until tender.
  2. Add asparagus to wheat berries in saucepan, cover and cook 2-3 minutes or until crisp tender.
  3. Drain wheat berry mixture in a fine-mesh strainer and run under cold water to cool quickly. Shake off excess liquid and place in medium bowl.
  4. Add remaining ingredients, except cheese. Toss gently, yet thoroughly until well blended. Add cheese and toss gently. Makes 5 servings.