Farro Salad with Asparagus & Feta

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Farro Salad with Asparagus & Feta[printable recipe]
Serves8-10
Ingredients:
2 1/2 tablespoons butter2 cups pearledfarro5 cupswater1teaspoon salt2 pounds asparagus,trimmed 2/3 cupsundried tomatoes in oil, drained and chopped
1 25 ounce can chickpeas, rinsed and drained1/3 cupchopped green onion2tablespoons chopped fresh oregano
1/2 cup crumbled cow’s milk feta cheese (or more, to taste)
Vinaigrette:1 largegarlic clove, minced1/4 cup lemonjuiceFreshlyground black pepper1teaspoon salt1/2 cupextra virgin olive oil
Directions:Heat the butterover medium high heat in a medium saucepan. Once the butter has melted, foamed,and subsided, add the farro and toast, stirring frequently, for 3-5 minutes. Addthe water and 1 teaspoon of salt. Bring to a boil over high heat. Reduce theheat to medium-low, cover, and simmer until the farro is tender and cookedthrough, but not mushy, about 20 minutes.
Drain the farrowell, and then transfer to a large bowl to cool.  Farro can be made 2 days ahead; cool andrefrigerate covered until ready to use.
Steam asparagusfor about 10 minutes or just until crisp tender.  Rinse with cold water to stop the cookingprocess and set aside until cool. Cut into1 ½ inch lengths.

Toss cooled farro gently with the cooled asparagus, tomatoes, chickpeas, onion,oregano, and feta cheese.
In a mediumbowl, whisk together the garlic, lemon juice, salt, pepper, and olive oil. Addthe vinaigrette to the salad and toss to coat.
Salad can bemade one day ahead. Store in a covered container in the refrigerator. For bestresults, reserve up to 1/3 cup of lemon vinaigrette and store separately fromsalad.  Toss salad with reservedvinaigrette before serving.
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