Asparagus & Farro

We all know that asparagus is the best, and often, I simply roast it in the oven with salt & pepper, olive oil, and a splash of lemon, and love life.  But, what about when you want something a little more?  I cooked up this easy Asparagus-Farro Salad with Feta, using the incredible asparagus that MCM is lucky enough to have from Zuckerman’s Farm.  For this recipe you’ll need:

• 1 bunch asparagus
• 2 cups of dry farro
• 1 bunch red spring onions (from Tomatero Farm)
• 3 cloves garlic, minced (from Nyia Yi Farms)
• 2 – 3oz feta cheese
• Olive Oil (from Terra Savia)
• Red Pepper Flakes
• Salt & Pepper to taste

Chopping Veggies

First, cook your farro. While there is some controversy over what actually constitutes farro, all you need to worry about is if you haven’t cooked with this grain yet. It has amazing texture, and is a great alternative to quinoa, rice, bulgur, barley or other whole wheat grain in soups, salads, etc. Use 2 cups of liquid for every cup of dry farro. Bring 4 cups of well salted water and 2 cups of farro to a boil. Once boiling, cover and turn down to a simmer. About 30 minutes later, your farro should be good to go!

Now chop up your asparagus into bite size pieces, and slice your red onions thinly.  Don’t feel like you have to stop with the bulb, you can cut all way up the green tops. If you have mushrooms, broccoli, or any other delicious veggies lying around, throw them in.  You won’t be sad.  But for today, I’m keeping it simple…

Sauteeing

Heat a cast-iron pan to medium heat. Pour in a generous amount of olive oil and when it’s hot, add the onions and some salt and pepper.  Remember, don’t go too nuts on the salt because you’re adding some salty feta later. When the onions are all brown and delicious,  add your minced garlic and the red pepper flakes. Sautee away!

Ooh la la!

Empty your cooked farro into a large bowl.  Transfer the asparagus mixture from the skillet into the bowl, as well.  Mix ’em together with the feta and make sure all ingredients are incorporated. Add some more olive oil if it’s looking dry.   Serve to your psyched guests at your next potluck, or just go on a little farro bender by yourself.  No judgment here.