Farro Salad with Asparagus and Parmesan

Ingredients

• 2 cups farro
• 0.75 pounds fresh asparagus , trimmed
• 1 cup red and yellow cherry tomatoes , halved
• 0.75 cups chopped walnuts
• 0.75 cups dried cranberries
• 0.5 cups chopped fresh parsley
• 0.33 cups chopped fresh chives
• 0.25 cups balsamic vinaigrette , or to taste
• 1 cup shaved Parmesan cheese

Instructions

1. 1

   Soak farro in a large bowl of water for at least 12 hours. Drain.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.

3. 3

   Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.

4. 4

   Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.