Farro, Cherry Tomato, and Asparagus Casserole


Double the serving size and this vegetable casserole recipe transforms from a side to a filling entree. If you're plating this easy casserole as a side, try it with grilled shrimp, salmon, or chicken.

tomato asparagus casserole
Photo: Andy Lyons
Prep Time:
20 mins
Cook Time:
25 mins
Bake Time:
20 mins
Total Time:
1 hrs 5 mins


  • 2 tablespoon extra-virgin olive oil

  • 3 large shallots, chopped

  • 1 ⅓ cup pearled farro or farro, rinsed and drained

  • 3 cup reduced-sodium chicken stock or broth

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 cup shredded carrots

  • 1 cup cherry tomatoes, halved

  • cup fresh basil, shredded

  • 4 eggs, lightly beaten

  • 1 cup half-and-half or light cream

  • ½ cup grated Asiago cheese

  • cup whole wheat bread crumbs

  • 2 tablespoon coarsely chopped fresh flat-leaf Italian parsley

  • 6 ounce fresh asparagus spears, trimmed

  • Olive oil cooking spray

  • Fresh basil leaves


  1. Grease or oil a 2-quart gratin or baking dish; set aside. In a medium saucepan heat oil over medium heat. Add shallots; reduce heat to medium-low. Cook 5 minutes or until tender. Add farro; stir to coat. Add stock, salt, and pepper. Return to boiling; Reduce heat. Simmer, uncovered, for 25 minutes for pearled farro (or up to 45 minutes for regular farro) or until tender.

  2. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes.

  3. Preheat oven to 400°F. Scrape farro mixture into prepared casserole dish; spread into a thin layer. In a medium bowl whisk together eggs, cream, and cheese. Pour egg mixture over farro mixture; stir to combine.

  4. In a small bowl combine bread crumbs and parsley; sprinkle over farro and egg mixture. Place asparagus spears in a crisscross pattern over the top of the dish. Lightly coat the asparagus and crumb mixture with olive oil cooking spray.

  5. Bake, uncovered, for 20 to 25 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes. To serve, sprinkle with fresh basil.

Nutrition Facts (per serving)

586 Calories
24g Fat
63g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 586
% Daily Value *
Total Fat 24g 31%
Saturated Fat 10g 50%
Cholesterol 223mg 74%
Sodium 745mg 32%
Total Carbohydrate 63g 23%
Total Sugars 5g
Protein 27g
Vitamin C 14.3mg 72%
Calcium 321mg 25%
Iron 4.1mg 23%
Potassium 577mg 12%
Folate, total 72.2mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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