Farro Salad w/Asparagus and Parmesan

I think that farro is just about my most favorite grain, with wheatberries a very close second.  They both have a wonderful chewiness which I just love.  I like to keep a whole grain salad around as a healthier (and delicious) alternative to my quick go-to snack: chips.

FARRO SALAD W/ASPARAGUS and PARMESAN (Serves 6)

1 cup farro
1/4 to 1/2# fresh asparagus, thick bottom snapped off, and cut into about 1" pieces
1/2 cup red and/or yellow cherry/grape tomatoes, halved
1/4 to 1/2 cup chopped walnuts
1/4+ dried cranberries
fresh parsley, chopped, to taste
fresh chives, chopped, to taste
2 Tbsp balsamic vinaigrette, or to taste
1/2 cup shaved Parmesan, Romano, and Asiago, divided

TWO METHODS TO COOK THE FARRO:

1)  Cover the farro with water and let soak overnight.  Drain and rinse.  Bring a pot of salted water to a boil.  Add the farro.  Bring back to a boil.  At this point, it won't take long.  Start testing at 5-10 minutes.  Cook until it reaches the chewiness you like.  Drain and let cool.

2) Fill a pot with salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the  farro, and return to a boil.  Reduce heat to medium, then cook the farro uncovered, stirring occasionally for 20 minutes.  Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes.  Drain and allow to cool.

Bring a large pot of lightly salted water to a boil.  Add the asparagus, and cook uncovered until tender, about 2-3 minutes, depending on the diameter of the stalks.  Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process.  Once the asparagus is cold, drain well and chop.  Set aside.

Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl.  Drizzle the vinaigrette over and sprinkle about 1/4+ Parmesan cheese, then toss.  Top with the remaining Parmesan.  Serve at room temperature.