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Recipe courtesy of Trisha Yearwood

Show: Trisha's Southern Kitchen

Episode: Springtime in Nashville

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Total:: 40 min
Active:: 40 min

Yield:: 4 servings

Level:: Easy

Ingredients

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

Directions

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.

My Private Notes

Name: Farro with Vidalia Onion and Asparagus
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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