1large bunchasparagus, cut in thirds and hard ends removed
1cupcherry tomatoes, cut in half
1/2cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2English Cucumber, diced
4tbspDijon vinaigrette
Instructions
Blanch the asparagus for 2-3 minutes and put in an ice bath to stop the cooking process. Cook the faro according to instructions and allow to cool. Once the farro is chilled mix all of the ingredients together and toss well with 3-4 tablespoons of Dijon vinaigrette.