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Warm Farro and Charred Asparagus Salad

Warm Farro and Charred Asparagus Salad

Course Side Dish
Keyword #wholegrain
Servings 4
Author Robin Asbell


  • 1 cup farro semi-pearled or whole
  • 2 medium shallots slivered
  • 1 pound asparagus
  • 1 1/2 tablespoon fresh thyme chopped
  • 2 teaspoons fresh lemon zest
  • 5 tablespoons extra virgin olive oil divided
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • red pepper flakes to taste


  • Preheat the oven to 425 F. Bring two cups of water to a boil in a small pot, then add the farro and return to a boil. Cover and reduce the heat to low. Cook for 25 minutes, until all the water is absorbed. (if using whole farro, bring 3 cups water to a boil and cook for 30-40 minutes, until tender, then drain.) Let sit, covered, while you prepare the asparagus.
  • Sliver the shallots and place on a sheet pan, then cut 3-inch pieces of the asparagus tips, then slice the tender part of the stems in 3/4 inch pieces. Place on the pan with the shallots. Add the thyme and lemon zest, sprinkle with salt, and drizzle with a tablespoon of the olive oil.
    Roast for 15 minutes, until charred in spots.
  • While the asparagus roasts, whisk the lemon juice and Dijon in a bowl, then whisk in salt and gradually whisk in the remaining olive oil.
    Spread the warm farro on a platter and drizzle with about half of the dressing.
    Take the asparagus out of the oven, arrange it on the Farro, and drizzle with remaining dressing. Sprinkle with red pepper flakes and serve.