| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup olive oil
- 2 Vidalia onions, thinly sliced
- Kosher salt
- 1 1/2 cups pearled farro
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 2 pinches crushed red pepper flakes
- Freshly ground black pepper
Instructions
- Bring a medium pot of water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
- While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
- Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 420 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 11 g |
| Sugar | 15 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 852 mg |
| Serving Size | 1 of 4 servings |
| Calories | 420 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 11 g |
| Sugar | 15 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 852 mg |
Reviews
So good! We make it several times when local fresh asparagus is in.
Fantastic! This will be one of my go to side dishes from now on. Healthy and amazing flavor!
I’m giving this 4 stars because I had to add some things to make it a little better. Saw this recipe on tv and thought it looked good. I’d never had farro before so I wanted to give it a try. After looking over the recipe I decided it looked pretty bland so I augmented it a bit (so glad I did). Instead of 2 onions as the recipe says, i substituted 1 for a fennel bulb sliced thin. I reserved the fronds and used them towards the end of the recipe. I also added garlic, thyme and lemon zest. PEEFECTION! This paired well with grilled pork chops and a glass of white wine, and could easily make a light vegetarian main meal. Thanks Tricia!
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I’m a huge fan of farro and always on the look out for new recipes. This is a hit. Healthy and delicious.
Can you use barley instead of faro
This was DEEEElious! A great side with simply pan fried pork chops. This will become a new staple around our house.
Made this last week to go along with our smoked chicken. It was an amazing side dish that I will make over and over again. Very easy to make!
Best ever! Never thought I’d like a grain like this.
Deb W.
Deb W.
Awesome