Ingredients

The following ingredients have 3 Servings
  • 3/4 cup farro (uncooked)
  • 1/2 lb of asparagus
  • 3 tbsp olive oil
  • 1 large lemon
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup sliced almonds
  • 1 oz pecorino romano cheese, grated.

Instruction

  • Bring a pot of water to a boil and then add the farro. Cook according to the package until tender. (I used the quick cooking farro from Trader Joe’s so mine was ready in about 10 minutes.)
  • In a large skillet, heat 1 tbsp olive oil over medium heat.
  • Once the oil is shimmering, add the asparagus, cover, and cook for 5 minutes until bright green.
  • Remove the lid and continue to cook the asparagus until it begins to brown, turning them so they’re evenly cooked.
  • While those cook, zest the lemon and then squeeze the lemon juice into a dish. Whisk together with 2 tbsp olive oil, salt, and pepper. Set aside.
  • When the farro is done cooking, drain the excess water and rinse the farro in a colander.
  • When the asparagus is done, transfer to a cutting board and chop into 1″ pieces.
  • Toss the farro, chopped asparagus, and lemon dressing in a large dish.
  • Top with almond and grated cheese, then serve!