Farro with Vidalia Onion and Asparagus

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1/4 cup olive oil

2 Vidalia onions, thinly sliced 

Kosher salt 

1 1/2 cups pearled farro 

1 pound asparagus, trimmed and cut into 1-inch pieces 

1/4 cup chopped fresh flat-leaf parsley 

1 tablespoon red wine vinegar 

2 pinches crushed red pepper flakes 

Freshly ground black pepper