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


Serves: 4


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

Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce.