Note: I was sent a box of Vidalia onions to make this post for Farro with Vidalia Onion and Asparagus. Opinions are mine alone.
I’m still working through my box of Vidalia onions. No complaints here, they are incredibly versatile! These sweet onions are perfect for low and slow cooking that allow the sugars to caramelize and develop another layer of flavor.
I know it’s difficult to even see the Vidalia onions in the final photos of this Farro with Vidalia Onion and Asparagus, but I promise you, they are the star of this dish — their flavor is in each and every bite, and results in one of the best sides I’ve made in a long time!
This recipe for Farro with Vidalia Onion and Asparagus from Trisha Yearwood is definitely a keeper. Plus, it comes together pretty easily!
Ingredients:
- drizzle of olive oil
Bring a medium pot of water to a boil.
Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes.
While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still al dente, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
After the onions have cooked down approximately 25 minutes, increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper and drizzle with olive oil.
Transfer to a bowl and serve.
This is a side dish that just might steal the limelight from the main dish. The nuttiness of the farro, paired with the fresh crunch of asparagus, and caramelized onions are truly delicious. I also love the very very subtle heat at the end of each bite.
I even caught my husband sneaking bites while I was photographing the end result!
This is really tasty as a hot dish, but I have a feeling it would make for a pretty great “salad” at room temperature or cold for a barbecue.
Ingredients
- 1/4 cup olive oil
- 2 Vidalia onions, thinly sliced
- Salt
- 1 1/2 cups farro
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 2 pinches crushed red pepper flakes
- Freshly ground black pepper
- drizzle of olive oil
Instructions
- Bring a medium pot of water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until soft and translucent, about 25 minutes.
- While the onions cook, add the farro to the boiling water along with 1 teaspoon salt. Boil until tender but still al dente, about 20 minutes. Add the asparagus and cook until crisp-tender, about 2 minutes; drain well.
- After the onions have cooked down approximately 25 minutes, increase the heat to medium high and cook, stirring often, until golden brown, 5 to 10 minutes more.
- Add the farro and asparagus to the caramelized onions along with the parsley, vinegar and red pepper flakes. Season with salt and pepper and drizzle with olive oil.
- Transfer to a bowl and serve.
