Asparagus and Farro with a Parmesan broth

This hearty asparagus and farro dish is the perfect veggie side for a dinner party or a weeknight dinner.

The Deets:

I made a delicious broth from parmesan rinds the other day, and let me tell you, it is SO GOOD when paired with fresh, tender spring vegetables like asparagus! 🤩 The richness of the parmesan adds such a deep, savory flavor, which makes it the perfect base for a dish. I absolutely love the combination of the bright, slightly sweet asparagus and the hearty, chewy farro—it’s the kind of dish that’s incredibly satisfying, full of texture, and healthy, too!

This dish really embodies the true essence of spring vibes—it’s light, fresh, and bursting with vibrant flavors from the season’s best ingredients. The parmesan broth, with its savory depth, elevates the simple ingredients, making it feel like a special meal. Whether you’re making it for a cozy dinner for one or as a standout side dish at a dinner party, it’s sure to impress. Plus, it’s so easy to make yet feels like an elevated treat, allowing you to savor all that spring has to offer in one bowl. Let me know what you think in the comments if you give it a try! And if you enjoyed this recipe, be sure to check out more of my ideas for fresh, seasonal dishes here.

Here’s how to make it:

Asparagus and Farro with a Parmesan broth

Print Recipe

Servings 2 people

Ingredients

• 1 1/2 cups cooked farro
• Juice from half a lemon
• 3/4 cup parmesan broth (recipe below)
• 1 bunch of asparagus
• A handful of grated parm slices
• A handful of pistachios, roughly chopped
• Red pepper flakes / flaky sea salt and pepper

Instructions

• Cook farro and add to a large bowl. Squeeze lemon juice on top.
• Boil a large pot of water. Wash and chop the ends of asparagus. When water is boiling, add asparagus and cook for about 5min. Drain and then add to farro. (One note: you could also blanch asparagus)Pour parm broth overtop.
• Top everything with crushed pistachios, red pepper flakes, salt and pepper. Enjoy 💙💙

Video

Notes

Parm broth:

Ingredients:
5 parmesan rinds or about 3/4 of a pound
1 tbsp peppercorns
1 tsp red pepper flakes
1/3 cup white wine
1 garlic bulb with the top cut off
1 yellow onion, sliced into 4 pieces
A few tbsps olive oil
About 1/2 cup
1/2 lemon
Flaky sea salt/pepper
A few sprigs of thyme
2 bay leaves
6 cups of water

Step 1: In a large cast iron skillet or dutch oven, heat olive oil, parsley, onion, garlic, peppercorns, red pepper flakes and bay leaves. Cook for about 5 min or until the onion starts to soften.

Step 2: Add white wine and cook until wine is reduce in half. Add in water and parmesan rinds. Cook for about 2 hours stirring often to make sure parm doesn’t stick to bottom as it melts. Taste test and add some lemon juice at the end. Enjoy!