Farro Salad with Asparagus and Mushrooms

This simple combination of farro, sautéed asparagus and mushrooms, and a simple red wine vinaigrette makes a delicious seasonal salad bursting with the flavors of spring.

Course Side Dish

Keyword asparagus, chanterelle mushrooms, farro, spring

Prep Time 10

Cook Time 35

Total Time 30

Servings

Calories 466kcal

Author The Sophisticated Caveman

Ingredients

1 cup pearled farro rinsed
2 tablespoons extra virgin olive oil
6 ounces cremini mushrooms sliced
1 pound asparagus woody ends trimmed and sliced into 2-inch pieces
6 green onions sliced, greens and whites separated
1/4 cup fresh parsley chopped
1/4 cup parmesan cheese grated
kosher salt or sea salt

For the Vinaigrette Dressing

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 clove garlic minced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Bring 3 cups of salted water to a boil in a large pot. Add the farro, stir, and bring the water back to a low boil. Cook for 15-20 minutes until the farro is tender, but still al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, spreading them out in a single layer, and sprinkle with a small amount of salt. Cook undisturbed until the mushrooms start to brown a release liquid, about 5 minutes.
Stir the mushrooms, then add the asparagus and green onion whites to the skillet. Cook, stirring occasionally, until the asparagus is tender but still slightly crisp, about 3-4 minutes. Remove the skillet from heat.
Make the dressing: Combine all the dressing ingredients together in a small jar. Cover with a tight-fitting lid and shake vigorously until emulsified.
Combine the farro, sautéed asparagus and mushrooms, and parsley together in a large mixing bowl. Pour half the dressing over the bowl, then gently toss until everything is well coated. Add more dressing and additional salt and pepper to taste. Top with the grated parmesan and onion greens before serving.

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