Farro with Asparagus
by Rachael Ray Show Staff 9:00 AM, September 26, 2013

Internal
Aired September 26, 2013
Serves Serves 4
Ingredients
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
Preparation
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.
Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce.
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