I adapted this recipe from the Macrina Bakery in Seattle, WA. Farro is an ancient grain originating from the Fertile Crescent in Egypt. It has been a humble staple in central and northern Italy for centuries and some have attributed the longevity of those populations to the farro in their diet. Farro is high in protein and low in gluten - I often double this recipe as it keeps well for three to four days and is great served cold or at room temperature. I have also grilled the asparagus rather than roasting it if my grill happens to be running - I just cut the asparagus after grilling rather than before.
- ¾ cup farro
- 4 cups water
- 1 teaspoon kosher salt, divided
- 3 tablespoons chopped almonds
- 3 tablespoons pumpkin seeds
- 8 asparagus spears, cut into thin ½ inch pieces
- ¼ cup olive oil, divided
- 1 tablespoon plus
- 1 red wine vinegar
- 1 tablespoon raw honey
- 1 tablespoon shallots, finely chopped
- 1 teaspoon fresh thyme, chopped
- ⅓ cup dried apricots, small dice
- 2 oz goat cheese, crumbled
- 1 tablespoon Italian parsley, coarsely chopped
- Preheat oven to 325F and line rimmed baking sheet with parchment paper.
- Place farro in a medium saucepan and and cover with water adding ½ teaspoon salt to the water.
- Bring to a boil and cook until tender, about 20-30 minutes. Drain and let cool.
- Place almonds and pumpkin seeds on baking sheet and toast for 10-15 minutes or until lightly toasted. Remove nuts and seeds to small bowl.
- Toss asparagus with 1 tablespoon of the olive oil and add to baking sheet. Bake for 10 minutes and let cool.
- In a medium bowl combine the sherry vinegar, remaining olive oil, shallots, honey, thyme, apricots and remaining ½ teaspoon kosher salt. Whisk well to combine.
- Toss in the almonds, pumpkin seeds, asparagus and farro. Combine well and taste for seasoning adding more salt and cracked pepper as needed.
- Add crumbled goat cheese and parsley mixing gently to retain the cheese crumbles.