4 cups chicken broth
1/2 carton of grape tomatoes
dry crumbly goat cheese ( a sharper version of ricotta
salata that is goat based ) sliced and crumbled
one bunch of
red wine vinegar
a sauce pan, bring the chicken broth to boil. You can use water but
the broth definitely makes the farro taste better. Once it comes to a
boil, toss the farro in and turn the heat down to a medium high. Let
this continue to boil until there is very little water left. Keep
tasting the farro from time to time to see if it is the texture you
desire. If it is, turn off the heat, put a lid on it, and let is soak
just a little more. Strain.
Peel the asparagus and then cut off
the tips and a second piece at an angle. In a frying pan, add a little
bit of olive oil and stir fry the asparagus with some kosher salt until
the consistency you want. I like them just a little browned.
the farro and asparagus get to room temperature. Pour the farro into a
salad bowl, add red wine vinegar. Just a few splashes and taste. The
vinegar definitely gives the farro a nice bite. Put the asparagus on
top, then the cheese and then the tomatoes. Toss a little olive oil and
salt over the top. Mix.
At the last minute I decided to add
the tomatoes. It was a good call. Use any cheese that works for you.