2 cups raw farro
4 cups chicken broth
1/2 carton of grape tomatoes sliced
dry crumbly goat cheese ( a sharper version of ricotta salata that is goat based ) sliced and crumbled
one bunch of asparagus
red wine vinegar
In 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.
Let 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.