Boil the spelt in plenty of salted water, drain and rinse under cold water to cool. Transfer to a bowl and dress with extra virgin olive oil, mix well.
Wash and trim the asparagus, steam for 5 minutes. Slice into rounds, reserving a few whole asparagus tips.
Add the asparagus to the bowl along with the quartered cherry tomatoes, the Taggiasca olives, the rocket and the Grana Padano cut into small chunks, mix well and season with salt and pepper.
Serve the spelt salad cold, topped with grated Grana Padano.
60 min
