Friday, March 16, 2012

Farro with Asparagus and Eggs

We had dinner at Foodie's house on Tuesday instead of Wednesday this week because of a scheduling conflict. Regardless, it was delicious. She made Farro with sauteed asparagus topped with a fried egg. Now, you may be thinking "what a strange combination!" but the harmony of flavors -- the nuttiness of the farro, the succulent crunchiness of the asparagus and the wholesomeness of the egg -- meet on the palate for a panoply of sensory delight!

Farro is similar to barley and is prepared by cooking the grain in liquid - water or stock - until soft. It is often eaten as a side dish or tossed into soups or salads, but Foodie sauteed onions, mushrooms and celeriac...that is not a typo. Celeriac is a root vegetable that is a cousin to carrots, parsnips and anise. It's creamy meat is a hearty alternative to potatoes with a taste that's a cross between a carrot and parsley.

Sounds like it would perfect in a pot roast too, but, I have to say, it certainly is not the Cinderella of vegetables!

Farro with Asparagus and Fried Egg

Cook the farro as directed. Saute onions, mushrooms and celery root (celeriac). Add (all to taste) herbs de provence, hot pepper flakes, lemon zest, and lemon juice. Toss vegetables and farro together and add a small amount of goat and Parmesan cheeses. Add a few handfuls of baby spinach for color

Place in a casserole dish and bake to melt cheeses and warm, 350° for about 20-25 minutes. Foodie used the casserole she made in pottery class....isn't it a beauty?!

In the meantime, sauté some asparagus, fry an egg and when the farro is warm assemble at the dish by placing a cup or so of farro on a plate, top with a few spears of asparagus and the egg and serve!

We also had a mixed greens and pear salad served in the lovely traveling salad bowl and ice cream topped with hazelnut liqueur and hazelnuts for dessert.

Photo of celeriac bulb from Google images.

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