Toasted Farro & Asparagus Salad

Directions

1Snap off the tough ends of the asparagus. Cut the tips off and set aside. Cut the spears into ¼” coins.

2In a wide saucepan or Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat. Add the faro and stir to coat. Cook, stirring occasionally, until toasted, 3 to 5 minutes. Add a generous pinch of salt and enough water to cover the farro by at least 2 inches. Bring to a boil, then turn down the heat and simmer until the faro is al dente, about 25 minutes. Drain.

3While the faro is cooking, in a large skillet, heat 1 tablespoon of the olive, the butter and the red pepper flakes over medium-high heat, stirring a few times so the pepper flakes evenly toast toast, just a couple of minutes. Add the asparagus tips and sauté for about a minute, then add the asparagus coins and continue cooking, stirring occasionally, until the asparagus is crisp-tender, a minute or two more.

4Add the drained faro to the asparagus. Add the lemon zest and juice and 2 tablespoons of the olive oil, tossing well to combine. Taste and adjust the seasoning. Add up to another tablespoon of the olive oil. Let cool for 10 minutes, then add the pistachios, feta, and tarragon and toss again. Serve warm or at room temperature.