Farro with Vidalia Onion and Asparagus

By Grandmax4

Ingredients

• 1/4 1/4 1/4 cup olive oil
• 2 2 2 Vidalia onions, thinly sliced
• Kosher salt
• 1 1/2 1 1/2 1/2 cups pearled farro
• 1 1 1-inch pound asparagus, trimmed and cut into 1-inch pieces
• 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
• 1 1 1 tablespoon red wine vinegar
• 2 2 2 pinches crushed red pepper flakes
• Freshly ground black pepper

Preparation

Step 1

Bring a medium pot of water to a boil.

Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes. Increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.

While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still very toothsome, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.

Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper. Transfer to a bowl and serve.