Roasted Asparagus, Leeks and Shiitake Mushrooms with Pan Fried Truffle Butter, Parmesan and Toasted Pistachio Farro

Packed with protein and vitamins, farro is an ancient grain that has gained popularity in recent years.  A great alternative to other grains like quinoa and buckwheat, farro has a nutty flavor and is chewy to the bite.  With the introduction of fast-cooking farro into the market, gone are the days of advanced planning and soaking the grains overnight.  In this recipe, I boiled the farro for about 15 minutes and then pan fried it in truffle butter with shallots and garlic and finished it off with parmesan cheese and parsley.  This pan-fried version is a great base that can be topped with a variety of vegetables or proteins.  Here I topped the farro with roasted vegetables, fresh parsley and toasted – a delightful combination.  


·       1 tablespoon olive oil

·       1 leek, white and pale green parts only, sliced thin

·       8 ounces shiitake mushrooms, whole (cut in half if too large)

·       12 oz thin asparagus, trimmed

·       1/4 cup shallot, minced

·       1 clove garlic, minced

·       2 tablespoons truffle butter

·       2 tablespoons soy sauce or tamari

·       1.5 cups quick-cooking farro

·       2 tablespoons finely shredded parmesan cheese

·       2 tablespoons fresh parsley, chopped fine

·       1/4 cup whole pistachios, toasted 

·       Salt and freshly ground pepper, to taste


Preheat oven to 400 degrees.

Place a large pot of water on the stove to boil.

Line a baking sheet with foil or parchment paper.  Lay out the asparagus, mushrooms and leeks in the pan, drizzle with olive oil and fresh ground pepper.  Roast for 15 minutes or until asparagus is bright green with a slight bite.

Add farro to the boiling water and cook for 13-15 minutes, until the farro is soft and chewy in texture.  Drain and set aside. 

Add the pistachios to a dry pan over medium heat and toast for 5-7 minutes, until the nuts begin to brown and become aromatic.  Once toasted, transfer to a bowl and set aside.

After removing the pistachios, use the same pan to melt the truffle butter over medium heat.  Once melted, add the shallots and garlic and sauté for 2-3 minutes until the shallots begin to soften, careful not to burn the garlic.  Pour the soy sauce to the melted butter and cook for 2-3 minutes more.  Add the drained farro, parmesan cheese and parsley to the truffle butter and soy sauce mixture.  Stir to combine and pan fry for 2-3 more minutes.  Divide the farro into two bowls and top with the roasted vegetables and toasted pistachios.  Serve immediately.

Serves 2

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