Name: Farro Salad with Asparagus, Tomatoes and Ricotta Salata
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Ingredients: Kosher salt; 2 cups farro; 1/2 cup golden raisins; Zest and juice of 1 lemon; 1 bunch asparagus, trimmed and cut into 1-inch pieces (2 cups); 4 tablespoons extra-virgin olive oil; 1/2 teaspoon red pepper flakes; 2 cups grape tomatoes; 3 tablespoons chopped fresh flat-leaf parsley; 1/4 cup coarsely grated ricotta salata

Directions

Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil. Spread the farro out onto a rimmed baking sheet and toast in the oven until it smells nutty, about 7 minutes. Add the toasted farro to the boiling water and cook until al dente, 15 to 20 minutes. Drain and toss with the raisins, lemon zest and juice in a large serving bowl.
Toss the asparagus with 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt on a rimmed baking sheet and roast for 2 minutes.
Meanwhile, toss the tomatoes with the remaining 2 tablespoons oil, 1/4 teaspoon red pepper flakes and 1/4 teaspoon salt. Remove the asparagus from the oven and add the tomatoes to the baking sheet. Return to the oven and roast until the tomatoes begin to blister, about 3 minutes more.
Toss the roasted asparagus and tomatoes with the farro along with the parsley. Top with the ricotta salata and serve.

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