Warm Farro Salad with Asparagus, Peas, and Feta

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 1 bunch asparagus, ends trimmed and cut into 2-inch pieces, divided
• Pinch dried red chili flakes, or more as desired
• Kosher salt and freshly ground black pepper
• 1 cup farro
• 1 quart homemade vegetable stock or low-sodium vegetable broth
• 1 cup fresh or frozen peas
• 1 bunch kale, trimmed, washed, and cut into 2-inch ribbons
• 2 tablespoons fresh lemon juice from 1 lemon
• 1 tablespoon Dijon mustard
• 1/4 cup slivered almonds
• 4 scallions thinly sliced, white and light green parts only
• 1/2 cup crumbled feta

Directions

1. Warm 2 tablespoons olive oil in a Dutch oven or large saucepan until it looks glossy and hot. Add 2 cups of asparagus with the chili flakes, and cook for about 4 minutes, until the asparagus has a little color. Sprinkle with salt and pepper, then transfer it out of the pan and put it aside.
2. Using the same saucepan, combine the farro and stock and bring them to a gentle simmer. Add salt, then cook for about 30 minutes, until the farro is tender; pour in water as needed so the grains remain covered. Drain the farro, move it to a large bowl, then stir in the peas and kale. Leave it to sit until the peas soften and the kale wilts.
3. While that rests, whisk the remaining 4 tablespoons olive oil with the lemon juice and mustard in a medium bowl. Add salt and pepper. Toss the vinaigrette into the farro, then fold in the cooked asparagus, almonds, scallions, feta, and the remaining 1/4 cup raw asparagus. Wait 5 minutes, toss once more, and serve.