6 tbsp extra virgin olive oil
1 bunch of asparagus, trimmed and cut into 2" pieces
Pinch dried red pepper flakes
Kosher salt and freshly ground black pepper
1 cup Farro
1 qt vegetable stock
1 cup frozen or fresh peas
1 ½ cup chopped Kale
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1/3 cup slivered almonds
4 scallions thinly sliced(white and light green parts only)
½ to ¾ cup crumbled goat cheese
Heat 2 tbsps of the olive oil in a large Dutch oven or heavy saucepan. Add 2 cups of the chopped asparagus and the red pepper flakes. Cook until lightly browned, about 4-5 minutes.
Season with the salt and pepper and remove to a dish and set aside.
In the same pan, add the Farro and the vegetable stock and bring to a boil. Reduce the heat, season with salt and pepper and simmer uncovered for about 30 minutes. If necessary, add water to keep the Farro covered.
Drain the Farro and place in a lrge serving bowl. Add the Kale and the peas. Stir and let stand until the Kale has slightly wilted.
In a medium bowl whisk together 4 tbsps of olive oil, lemon juice, and mustard. Season with salt and pepper.
Fold the vinaigrette into the Farro and add the cooked asparagus, almonds, scallions, ¼ to ½ cup of the raw asparagus (what remains really) and the goat cheese.
Toss and serve.