Spring Farro Salad with Asparagus and Shiitake Mushrooms

In a large pot of boiling salted water, cook the farro for 28 minutes, or until almost tender. Then add the asparagus and continue cooking for 2-3 minutes longer, or until the farro is tender and the asparagus is bright green. Drain and run under cold water to cool off.

While the farro is cooking, heat 1 tablespoon of the olive oil in a large skillet set over medium-high heat. Add the shiitake mushrooms and sauté until soft and starting to brown, about 5-7 minutes. Add garlic and continue cooking until fragrant, about 1 minute longer. Remove from heat and set aside.

In a large salad bowl, whisk together the remaining 3 tablespoons olive oil with the vinegar, mustard. salt, pepper and shallot. Add the farro, asparagus and mushrooms, and toss until evenly coated with dressing. Add the parsley, and toss again until everything is combined.

Before serving, taste and adjust the seasoning with more salt and pepper, if needed. This salad is best when fresh, but leftovers will keep for up to 3-4 days in the refrigerator.