1. Prepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼ teaspoon each salt and pepper. Makes about 3½ cups.
2. Heat small covered saucepot of water to a boil over high heat. Add eggs; reduce heat to medium. Cook eggs 7 minutes; transfer to bowl of ice water. Once cool, peel and cut lengthwise in half.
3. Heat large skillet over medium-high heat; spray with cooking spray. Add onions; cook and stir 3 minutes or until starting to brown. Add asparagus, and ½ teaspoon each salt and pepper; cook and stir 5 minutes or until onions are golden brown and asparagus is tender-crisp. Makes about 3 cups.
4. Divide farro into 4 bowls; top with hummus, eggs and onion mixture. Garnish with chives, if desired.
- 13 g Fat
- 2 g Saturated
- 552 mg Sodium
- 44 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 17 g Protein
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Nutritional Information
- 13 g Fat
- 2 g Saturated
- 552 mg Sodium
- 44 g Carbohydrates
- 7 g Fiber
- 5 g Sugars
- 17 g Protein
Directions
1. Prepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼ teaspoon each salt and pepper. Makes about 3½ cups.
2. Heat small covered saucepot of water to a boil over high heat. Add eggs; reduce heat to medium. Cook eggs 7 minutes; transfer to bowl of ice water. Once cool, peel and cut lengthwise in half.
3. Heat large skillet over medium-high heat; spray with cooking spray. Add onions; cook and stir 3 minutes or until starting to brown. Add asparagus, and ½ teaspoon each salt and pepper; cook and stir 5 minutes or until onions are golden brown and asparagus is tender-crisp. Makes about 3 cups.
4. Divide farro into 4 bowls; top with hummus, eggs and onion mixture. Garnish with chives, if desired.