Farro Salad With Asparagus and Parmesan

Got this from All Recipes.com and was so good I wanted to share, the chewy nutty texture is wonderful. A nice change from regular green salads, and left overs are even better the next day. The long cook time is mostly just simmering the grains

• Ready In: 1 hr 15 mins
• Serves: 12
• Yields: 1 Salad

Ingredients

• 1  cup  cracked farro
• 1⁄4 lb fresh asparagus, trimmed
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  extra-virgin olive oil
• 1⁄2 teaspoon salt
• 1  cup cherry tomatoes, halved
• 1⁄2 cup  chopped walnuts, toast for better flavor
• 1⁄3 cup dried cranberries
• 1⁄2 cup  chopped fresh parsley
• 1⁄4 cup  chopped fresh chives
• 3⁄4 cup parmesan cheese, shaved

Directions

1. Bring large pot of lightly salted water to rolling boil over high heat. Stir in farro and return to boil.
2. Reduce heat to medium and cook, uncovered, stirring occasionally, 20 minutes.
3. Reduce heat to low, cover, and continue simmering until desired tenderness, 20 to 30 minutes more. Drain and let cool.
4. Meanwhile, bring about 3/4 inch of lightly salted water to a boil in a large, deep skillet.
5. Cook asparagus, uncovered, until just tender, about 3 minutes.
6. Transfer asparagus to a bowl of ice water for several minutes to stop cooking process.
7. When asparagus is cold, drain well and cut diagonally into 1 1/2 inch slices.
8. Whisk together vinegar, oil and salt in large bowl.
9. Add farro, asparagus, tomatoes, walnuts, cranberries, parsley and chives and toss to coat.
10. Sprinkle salad with 1/2 cup parmesan and toss to mix.
11. Top with remaining 1/4 cup Parmesan.
12. Serve at room temperature.