TJ and I both really liked this recipe. It was not that labor intensive so the biggest deterrents are: #1 finding the farro, and #2 the expense of the asparagus and walnuts. The farro I actually found at a local italian food store on our block. Farro is a grain that has a texture similar to barley but a little different taste. A lot of the farro that is around these days comes from Italy.
Ingredients:
2 cups farro picked over and rinsed
5 cups veggie stock or water (I used turkey stock)
1 Tbl olive oil
12 green onions coarsely chopped
1/2 t kosher salt
1 bunch asparagus spears trimmed and cut into 1" diagonal pieces
1 cup toasted walnuts, chopped
grated zest of one lemon
grated parmesan for garnish
1. Combine farro and stock and bring to a boil in a large saucepan. Cover and simmer, stirring occasionally. Cook time will be 25-45 minutes depending on the type of farro you get. The package should say how long to cook.
2. Meanwhile heat the olive oil in a skillet and saute the green onions for about 5 minutes. Stir in a about 1/8 to 1/4 teaspoon salt. Puree with hand blender or food processor until slightly creamy but still chunky.
3. When the farro is almost done cooking add the asparagus and let simmer for about 2 minutes until it is vibrant green. There may still be some stock that has not been absorbed and that is ok. Stir in the
lemon zest and one half teaspoon salt.
4. Just before serving stir in the walnuts. Ladle into bowls and garnish with green onion mixture and parmesan cheese
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