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Author Notes: Farro with Asparagus from Rachel Ray —shelley frontiero
- 3/4 teaspoon pearl farro
- 1 ounce asparagus
- 2 shallot chopped
- 2 cloves garlic
- 3 to 4 tablespoons parsley or tarrot
- Rinse farro and bring 6-7 cups of water to a boil. Salt water, add farro and cook to tender, 20-25 minutes, drain. Thinly slice asparagus. Heat 2 tablespoons olive oil, 2 turns of the pan and lightly brown 3-5 minutes. Add shallots and garlic, and toss 2-3 minutes more. Add farro to the pan and combine, remove from heat and dress with lemon juice, herbs and more olive oil to coat, about 2 tablespoons. Season with salt and pepper to taste. Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce.
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