From the blog For Love of the Table
10 oz. Asparagus (to yield about 5 oz. usable weight)
1/2 c. shelled peas—thawed, if frozen
4 T. olive oil, divided
3 spring onions—including a few inches of the green—thinly sliced
1 T. picked thyme, minced
1 c. semi-pearled farro, rinsed
4 oz. crimini or button mushrooms, sliced 1/4 inch thick
1 T. butter
2 to 3 T. minced parsley
1/3 c. finely grated Parmesan
Snap the tough ends off of the asparagus. Split the ends in half lengthwise and add to 4 cups of boiling water. Simmer gently for 20 to 30 minutes to obtain an asparagus broth. Lift out the asparagus ends and discard. (The broth may be made the day before. Cool and refrigerate until ready to use.)
While the broth simmers, cut the remaining asparagus into roughly 2-inch lengths on a short diagonal. You should have about 2 cups of asparagus. Return the asparagus broth to the heat and bring to a boil. Season with salt. Add the asparagus and blanch until just tender. Lift the asparagus out of the cooking liquid and spread on a plate or baking sheet to cool. If using fresh peas, return the broth to a boil, add the peas and cook until just tender. Lift the peas out, rinse with cold water and add to the reserved asparagus. Measure our the cooking liquid. There should be 2 1/2 cups of liquid remaining. If there is more than that, boil to reduce to 2 1/2 cups. If less, add hot water to make 2 1/2 cups.
In a wide saucepan, heat the 3 T. of the olive oil over medium heat. Add the spring onions along with the thyme and a pinch of salt. Cook briefly to wilt. This will only take a minute or two. Add the farro and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes. Add the hot broth, along with some salt (if necessary...taste the asparagus liquid before adding it), and bring to a boil. Reduce the heat and cook, partially covered, until tender but still firm in the center—about 25 to 30 minutes. Let the farro rest, covered, off of the heat for minute or two.
While the farro cooks, sauté the mushrooms: Heat 1 T. of olive oil in a nonstick sauté pan over medium high heat. When the pan is hot, add the mushrooms and sauté until golden and softened and any liquid they release has been reabsorbed. If the mushrooms seem dry, add a bit more oil or some butter. Season with salt and pepper and set aside.
Drain the cooked farro in a fine mesh sieve or colander, set over a bowl to catch the cooking liquid. Return a half cup of the cooking liquid to the pot along with the asparagus, peas and mushrooms. Heat the vegetables through. Add the drained farro along with a tablespoon of butter. Stir constantly to emulsify the butter with the liquid, continuing until the dish is creamy. If necessary, add more of the farro cooking liquid. Remove from the heat, season to taste, and stir in the parsley and Parmesan. Serve immediately. Serves 2 to 3 as an entrée; serves 4 to 5 as a side or first course.
Working Ahead: The farro and vegetables may all be prepared ahead. Cook the farro and vegetables as directed. Spread the drained farro on a baking sheet and allow it to cool. Reserve the vegetables, farro and cooking liquid separately in the fridge. The next day, warm the vegetables and farro through as instructed, using the cooking liquid. Finish as directed.
http://www.forloveofthetable.com/2011/05/risotto-style-farro-with-asparagus.html