Originally aired September 26, 2013
3/4 cup pearled farro
3 to 4 tablespoons olive oil, divided
1 bundle asparagus, tough ends trimmed
2 shallots, chopped
2 cloves garlic, chopped
3 to 4 tablespoons tarragon or parsley, chopped
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.