Farro with Asparagus

By • October 1, 2013 0 Comments

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Farro with Asparagus

Author Notes: Farro with Asparagus from Rachel Rayshelley frontiero


Serves 4

  • 3/4 teaspoon pearl farro
  • 1 ounce asparagus
  • 2 shallot chopped
  • 2 cloves garlic
  • 3 to 4 tablespoons parsley or tarrot
  • salt
  • pepper
  1. 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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