Yes it is true, the farro fascination continues!  But in case you are farroed-out, have no fear, this was the last of my farro package.  Next up is… well it is a surprise.

This latest farro dish was Brad’s favorite I think.  This dish also made an absolutely fantastic cold salad as a snack the next day, or for lunch the one after.  Don’t fear the farro – it is delicious, nutritious, and EASY!

Ingredients:

• 1 c. farro
• 3 c. mushroom stock, vegetable stock, or water
• 2-3 shallots, thinly sliced
• 1 bunch asparagus, washed then sliced into 1-inch pieces on the diagonal
• splashes of balsamic vinegar and olive oil

1. Rinse farro well then place in pan with mushroom stock.  Bring to a boil, then cover and lower heat to a simmer.  This will cook for about 30-45 minutes.
2. When farro is nearly finished, add in the asparagus and mix well.  Finish cooking until asparagus turns bright green and still has some crunch.  Remove from heat.
3. Meanwhile, in a saute pan, heat several tablespoons of oil then lightly fry shallots.  Stop cooking before they look completely brown b/c they will continue to color slightly and line between nicely crisped and burned can be thin.  They will cook between 5-10 minutes over med to med-high.
4. Mix farro & asparagus, crunchy shallots, salt, pepper, and a few splashes of balsamic vinegar in a bowl.  Serve and enjoy!