- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Farro with Asparagus


  • 3/4 cup pearled farro
  • Salt
  • 3-4 tablespoons olive oil, divided
  • 1 bundle asparagus, tough ends trimmed
  • 2 shallots, chopped
  • 2 cloves garlic, chopped
  • 1 lemon
  • 3-4 tablespoons tarragon or parsley, chopped
  • Pepper


  1. Rinse the farro and bring 6-7 cups of water to a boil. Salt the water, then add the farro and cook to tender, 20-25 minutes; drain.
  2. Thinly slice the asparagus. Heat 2 tablespoons olive oil, two turns of the pan, and lightly brown the asparagus for 3-5 minutes. Add the shallots and garlic and toss for 2-3 minutes more. Add the farro to the pan and combine; remove from the heat and dress with the lemon juice, herbs and more olive oil to coat, about 2 tablespoons. Season with salt and pepper, to taste.