Farro Salad With Asparagus and Parmesan

READY IN: 1hr 15mins
SERVES: 12
YIELD: 1 Salad
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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