This is a great brunch salad. I mix the poached egg into the farro so that the oil and egg become the dressing.

Serves 4

You will need:

2 cups farro
salt, to taste
1 bunch spring asparagus
2 tablespoons olive oil+more for dressing
1 shallot, finely chopped
1 tablespoon chopped chives
pinch of red chili flakes
salt & pepper, to taste
4 poached eggs
  1. Cook the farro in salted water until al dente and drain.
  2. Sauté the asparagus in olive oil for 1 minute and set aside.
  3. Add the chopped shallot to the pan and sauté until translucent.
  4. Add farro, chives, and chili to the pan.
  5. Cook until warm and season with salt and pepper.
  6. Spoon into bowls and top each bowl with sautéed asparagus and a poached egg.
  7. Drizzle with a little olive oil and add more salt, pepper, and chili to taste.


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