April 1, 2022

Fried Farro with Asparagus

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4 people


  • 1 cup Bluebird Emmer Farro uncooked, rinsed
  • 2 eggs beaten
  • 1 tablespoon sesame oil
  • oil for frying
  • 4 green onions thinly sliced (white and green parts), divided
  • 1 clove garlic minced
  • 1 cup asparagus about 1/2 pound, sliced diagonally in 1/4-inch pieces
  • soy sauce to taste
  • sesame seeds toasted, for garnish


  • Place Farro in a saucepan covered with lightly salted water by a few inches.
  • Bring to a boil. Reduce heat and simmer 45-50 minutes, or until tender. Drain and cool (can be done a day ahead).
  • Combine eggs and sesame oil; set aside.
  • Lightly coat a large non-stick pan or wok with oil and heat to medium-high.
  • Add garlic and white part of green onions; stir-fry for about 10 seconds.
  • Add asparagus; stir-fry for about 30 seconds or until bright green
  • Add cooked Farro and toss until warmed through.
  • Push Farro and asparagus aside to one-half of the pan.
  • Add a little more oil to the empty side of the pan and add the eggs. Do not disturb until almost set.
  • Stir into Farro, breaking the egg into pieces.
  • Toss in remaining green onion and season very lightly with soy sauce.
  • Garnish with sesame seeds and serve hot.
  • This dish readily accepts variations! Add whatever fresh vegetables are in season. Try kale, shredded carrots, summer squash, cabbage, or fresh green peas.