Serving Size: 1 cup main dish servings, or eight 1/2-cup side dish servings
Cook:25 mins to 30 mins
Bake:20 mins to 25 mins 400°F
Farro, Cherry Tomato, and Asparagus Casserole
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 degrees 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.