Prosciutto Asparagus Farro


  • 1 quart low sodium chicken broth
  • 1 cup Village Harvest Farro Perlato
  • 2 Tbsp. olive oil, divided
  • 1 oz. sliced prosciutto, chopped
  • 2 Tbsp. pine nuts
  • 1 cup diced yellow onion
  • 1 cup chopped asparagus, blanched
  • 1/4 cup chopped basil
  • 1 1/2 Tbsp. balsamic vinegar
  • salt and black pepper to taste


Combine chicken broth and Village Harvest Farro Perlato in a medium sized saucepot and bring to a boil. Turn heat to low and simmer for 20-25 minutes, then drain in a colander over the sink, transfer to a large mixing bowl and set aside.

While farro is cooking, heat 1 tablespoon of olive oil in a medium sized sauté pan over medium-high heat. Add prosciutto and pine nuts and cook for 1-2 minutes until golden, then mix into farro. Pour remaining oil into pan and stir in onions; continue cooking for 4-6 minutes until lightly browned, then add to farro mixture. Toss in asparagus, basil and balsamic vinegar. Season with salt and fresh black pepper to taste. Serve warm or room temperature.

Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 4

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