Spring salad with asparagus and pistachios


2 servings

160 grams of farro
1 bunch of asparagus (about 400 gr before trimming)
5 sundried tomatoes
Parmigiano flakes
pistachios and sesame seeds
extra virgin olive oil
salt, pepperto taste

1. Cook farro following instructions on packaging. Place it in a bowl with a drizzle of olive oil
2. Cut asparagus into 1' pieces and roast
Preheat an oven to 425 degrees F (220 degrees C).
Place the asparagus into a mixing bowl, and drizzle with the olive oil, salt and pepper.
Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Let them cool off and add them to the farro.
3. Soak sundried tomatoes for 10 minutes, then cut them in strips and add to bowl together with Parmigiano flakes.
4. In a small skillet roast pistachios and sesame seeds on high heat for few minutes, chop coarsely and add to bowl.

Dress with extra virgin olive oil, salt and pepper.
For a more summerish taste, replace Parmigiamo with goat cheese or burrata (if you can lay your hands on a fresh one!)

And as I say to my kids: "Buon appetito, piatto pulito, pancia riempita!"