Recipes and Cooking Farro, Cherry Tomato, and Asparagus Casserole 3.3 (19) 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. By Robin Asbell Robin Asbell Website Robin Asbell has more than 27 years of experience as a natural foods chef. She develops recipes and prepares delicious plant-based dishes. She's written more than 10 cookbooks, including Vegan Meal Prep and Plant Based Meats: Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores. She's also a regular cooking contributor to the Twin Cities Live TV show and a columnist for the Star Tribune. Robin graduated from Illinois Wesleyan College. Learn about BHG's Editorial Process Published on January 1, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 25 mins Bake Time: 20 mins Total Time: 65 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 ⅓ cup fresh basil, shredded 4 eggs, lightly beaten 1 cup half-and-half or light cream ½ cup grated Asiago cheese ⅓ 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 Directions 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. Remove farro from heat. Stir in carrots, tomatoes, and 1/3 cup basil. Cover; let stand 5 minutes. 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. 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. 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. Print Nutrition Facts (per serving) 586 Calories 24g Fat 63g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.