Shaved Asparagus & Sausage Farro Bowls
There’s just something satisfying about piling all of the flavors and textures you desire into one big bowl. This recipe is exactly that (custom-made for spring)!
Take note of the modest cook-time recommended for the asparagus and onion—you want them brightened, but still crunchy. And, the micro greens are a “must” (not garnish, see TIP C below).
A hearty bowl of steamed farro, shaved asparagus, crumbled Italian chicken sausage and a light, vinegary broth.
- 1 c. pearled or semi-pearled farro (see TIP A below), rinsed and uncooked
- 4 c. water
- 2 tsp. kosher salt, divided
- 4 tbsp. olive oil, divided
- 3 tbsp. white balsamic vinegar
- 1 medium garlic clove, grated or finely minced
- 2 tsp. pure honey
- 3/4-1 lb. mild Italian chicken sausage, casings removed (or purchase in bulk)
- 1 lg. bunch asparagus (about 20-25 medium spears), bottom 3-4 inches removed
- 1 medium shallot or 1/2 red onion
- 3/4 tsp. dried Aleppo pepper flakes (or 1/4 tsp. traditional red pepper flakes, see TIP B)
- 1/4 tsp. fresh ground black pepper
- 3-4 oz. good quality, fresh ricotta cheese
- 1 oz. peppery or mild micro greens (see TIP C)
- fresh lemon wedges or slices
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Put the farro in a dry, medium saucepan and let it toast briefly (2-3 minutes) over medium heat while stirring constantly. Then add the water and 1 teaspoon kosher salt (reserve remaining salt). Bring the contents to a vigorous boil. Once boiling, reduce the heat to medium-low to keep it at a gentle bubble until the farro cooks through (approximately 18-20 minutes for pearled or semi-pearled, see TIP A for more detail). Cooked farro should be tender and chewy, like al dente pasta (not mushy). It will not absorb all of the water, so be sure to check it periodically much like you would when cooking pasta. When done, thoroughly drain any excess water.
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Meanwhile, whisk together 2 tablespoons olive oil (reserve remaining), vinegar, grated garlic, and honey in a large bowl. Set aside.
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Warm the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the bulk sausage and let it sizzle for 2-3 minutes. Then use a spatula to break the sausage into small crumbles and let it cook through for an additional 6-8 minutes. Scrape up any brown bits as you go.
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Meanwhile, use your food processor's slicing disc, a mandoline, or sharp knife to cut the asparagus spears into very thin rounds (like shavings). Slice the shallot or red onion the same way. Add the shaved asparagus, onion, and Aleppo pepper flakes to the pan with the fully cooked sausage. Stir to combine and let the heat of the sausage and pan brighten the asparagus and onion (about 2 minutes, you want the asparagus and onion to remain somewhat crunchy). Then immediately transfer the contents of the skillet (including all crispy bits) to the bowl with the prepared dressing. Briefly stir.
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When the farro is done (al dente), drain off any excess liquid and add it to the bowl with the sausage mixture and dressing (this is ideally done while the farro is warm so that it more readily soaks up the dressing). Add the remaining 1 teaspoon salt and black pepper. Gently stir to combine.
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Transfer the farro mixture to 3-4 bowls and top each with a generous dollop of fresh ricotta and micro greens. Serve with fresh lemon on the side for a finishing squeeze.
TIP A: Unless you've purchased farro that states "whole grain" on the package, then chances are it is pearled or semi-pearled. Pearled and semi-pearled farro are the most common varieties found in grocery stores today because they keep longer and cook faster than whole grain farro. "Pearling" simply means that the grains were polished to remove or partially remove the outer bran layer that tends to turn rancid a lot earlier than the rest of grain. Farro is unique (relative to other grains) in that its nutrients are fairly evenly distributed. Thus, even when the farro bran is polished or partially polished away, a lot of healthy nutrients still remain. Bottom line, pearled and semi-pearled farro are still very nutrient-rich and much better for you than many other processed grains. I often opt for semi-pearled farro (or "scratched" as it is sometimes described) which has some of the bran remaining and cooks in about 20-25 minutes. If you go with whole grain farro, just be sure to adjust your cooking time (usually double).
TIP B: Aleppo pepper is the dried and ground (flaked) form of the Halaby pepper. The flakes are traditionally used as a condiment or in cooking in a variety of Middle Eastern cuisines. Aleppo pepper flakes are much milder than traditional red pepper flakes which (I think) makes them more flavorful and approachable. For this reason, I tend to use them across all styles of cooking (even Italian). If you can't find Aleppo pepper flakes, then traditional red pepper flakes are a great substitute—just be sure to cut the amount by at least half.
TIP C: Let me start by saying, micro greens are NOT just garnish. In fact, they're closer to herbs or delicate peppery lettuces than garnish. They are the seedlings of edible vegetables (often broccoli, kale, arugula, radish, or beets) and some leafy herbs. They pack a nutrient and flavor punch—often sold in spicy (a.k.a. peppery) or mild blends. They're super crunchy, obviously cute, and bring great dimension to dishes. They're most popular in the spring and early summer months. If you can't find them in your grocery store or farmer's market, then substitute any delicate, crisp lettuce like baby arugula, baby kale, cress, or spring mix and finely chop it.