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1
Preheat the oven to 450 degrees F.
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2
Bring a pot of water to a boil, salt the water and cook the farro to tender, 20 minutes or so.
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3
Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme.
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4
Roast to deeply fragrant and brown.
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5
Season with salt and pepper.
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6
While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat.
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7
Add the garlic, shallots and asparagus and cook to tender crisp, 2 to 3 minutes.
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8
Add the kale and wilt, season with salt and pepper and nutmeg to taste.
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9
Deglaze with the sherry.
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10
Toast the nuts in a small skillet until browned and fragrant.
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11
Drain the faro and combine with the vegetables.
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12
Cool and store for a make-ahead meal.
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13
The farro can be served room temp or reheated in a microwave or skillet.
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14
Store the toasted nuts in an airtight container at room temp.
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15
Reheat the mushrooms in a skillet to warm through.
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16
Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
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17
Alternatively, the farro can be served as a cold salad and the mushrooms can be roasted off the night you want to serve it.
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18
If the cold farro is too dry, dress with sherry vinegar or lemon juice, and more EVOO.
