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Farro Salad with Asparagus and Parmesan
Farro Salad with Asparagus and Parmesan
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
795 minutes
Savor the delicious blend of farro, asparagus, Parmesan, cranberries, and more in this versatile and flavorful salad.
Ingredients:
  • 2 cups farro
  • 0.75 pound fresh asparagus, trimmed
  • 1 cup red and yellow cherry tomatoes, halved
  • 0.75 cup chopped walnuts
  • 0.75 cup dried cranberries
  • 0.5 cup chopped fresh parsley
  • 0.33333334326744 cup chopped fresh chives
  • 0.25 cup balsamic vinaigrette, or to taste
  • 1 cup shaved Parmesan cheese, divided
Instructions:
  • Soak farro in a generous bowl of water for a minimum of 12 hours, then drain.
  • Fill a large pot with salted water and bring to a rolling boil. Add drained farro and cook uncovered for 20 minutes over medium heat, stirring occasionally. Reduce heat, cover, and simmer for an additional 30 minutes until tender. Drain and cool before use.
  • 1. Boil a large pot of lightly salted water. Cook asparagus uncovered until tender, about 3 minutes. Drain in a colander, then shock in ice water to cool rapidly. Drain well, chop, and set aside.
  • Combine farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle 3/4 cup Parmesan cheese; toss well. Finish with a final sprinkle of 1/4 cup Parmesan cheese and serve at room temperature.

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