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Farro with Vidalia Onion and Asparagus

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
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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


  1. Bring a medium pot of water to a boil.
  2. 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.
  3. 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.
  4. 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.