Lemony Farro with Asparagus, Broad Beans, and Shaved Parmesan

Alejandra Schrader Yahoo! Shine Supper ClubI’m excited to share this recipe with you! It was inspired by a recent trip to my local farmer’s market. Early spring vegetables are in season; gorgeous asparagus and broad (fava) beans were screaming my name: “pick me, pick me!”

Farro is an ancient grain and I simply love its nutty flavor and texture; it is a complex carb and a great alternative for rice (yes, even brown rice). As a whole grain, it takes longer to digest and provides me with sustained energy. It makes me feel fuller for a longer period and curbs my appetite!

I’m even more excited to share that this dish helped me win the Yahoo! Shine Supper Club this month. I was featured in a great article and my recipe was shared on their site!

I was very honored to receive a “winner” seal, which I now showcase in my side bar. I am especially proud that a healthy, wholesome, and vegetarian dish earned the most votes. It makes me think that things are changing slowly and that people are appreciating real food and its nutrition value more and more!

Let me know what kind of dishes you create after your next visit to the farmer’s market!

Yahoo Shine Supper Club Winning Dish

Lemony Farro with Asparagus, Broad Beans, and Shaved Parmesan

Yield: 4 servings


  • 1 ½ cups semi-pearled farro
  • 2 tbsp grape seed oil
  • ¾ cup shallots, chopped
  • 2 cloves garlic, minced
  • 12 oz asparagus, trimmed, cut into 1 ½” pieces
  • 8 oz broad or fava beans, shelled, blanched
  • Coarse sea salt
  • Freshly ground pepper
  • 3 tbsp freshly squeezed lemon juice
  • Parmesan cheese, shaved (to taste)
  • Extra virgin olive oil


Bring water to a boil in a medium pot and season with salt. Cook farro until just tender, about 10 minutes. Drain, transfer to a large bowl; add a drizzle of olive oil, stir with wooden spoon and set aside.

Heat large skillet over medium-high heat. Add grape seed oil to pan and swirl to coat. Add shallots and sauté for 2 minutes, stirring occasionally. Add garlic, asparagus and blanched fava beans; season with salt and pepper. Reduce heat to medium-low and cook, stirring frequently, until asparagus are just tender, about 8 minutes. Add lemon juice and stir.

Add asparagus mixture to bowl and stir with wooden spoon. Taste and adjust seasoning. Plate and top with shaved parmesan cheese and a little cracked pepper. Drizzle with extra virgin olive, if desired.

Note:  Farro is available in many markets, specialty food stores, or Italian markets.

One thought on “Lemony Farro with Asparagus, Broad Beans, and Shaved Parmesan

  1. Great recipe! (I found your website via Kiva Zip.)
    Farro has a nice, nutty taste. I like it as cereal with roasted grapes (do you know Maria Speck’s wonderful book “Ancient Grains for Modern Meals”?) and bake breads with it. If you like farro, you would love Einkorn, another ancient grain, too.

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