Ingredients
SERVES 4
– 320 g farro
– 200 g asparaguses small diced
– 120 g onion small diced
– 300 g black carrots julienne-cut
– 1 garlic clove crushed
– 1 tbsp. dry parsley
– a pinch of chilli pepper ground
– salt to taste
– 2 tbsps. EVO
Directions
Fill a pot with abundant salted water and cook the farro for ab. 45 minutes. Once cooked, drain and set the farro aside. Meanwhile, in a saucepan, heat some EVO and gently sauté the garlic. After a couple of minutes, add in the onion and asparaguses and keep sautéing for further 2-4 minutes. Then, add a pinch of salt, cover with water and cook for ab. 20 minutes. Once the asparaguses are cooked, add in the farro to the pan and, while stirring regularly, cook for 5 minutes more. Then, transfer the mixture to a large salad bowl, adding in carrots, parsley and chilli pepper. Mix until ingredients are well combined and let it sit for 15 minutes so that flavours will amalgamate. Add a final drizzle of EVO and serve.