April 8th, 2012
Steam asparagus until tender but still crisp and bright green. Run it under cold water to stop the cooking process. Drain well. Cut asparagus into 1/4-inch pieces.
In a large bowl, combine farro, prosciutto, asparagus, and parsley.
To make dressing blend oil, 2 tbsp each Parmesan and lemon juice, plus lemon zest and mustard in a small bowl. Toss into salad.
Add salt and pepper to taste, plus additional Parmesan and lemon juice if needed.