Wild Asparagus Farrotto

• 1/2 bunch wild asparagus (or regular, but young, thin asparagus)
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 small white onion, finely chopped
• 1 clove garlic, whole but peeled
• 1 cup (200 grams) semi-pearled or pearled farro
• 1/2 cup (125 milliliters) dry white wine
• 4 cups (1 liter) vegetable stock, warmed
• handful of finely grated Parmesan or pecorino (optional)

1. Rinse and dry the asparagus. Remove the woody stems from the bottom of the asparagus stalks and chop the rest into 1-inch pieces. Blanch the asparagus in a saucepan of boiling salted water for a minute. Drain, reserving 3 cups of the liquid, which you can use along with the stock to cook the farro.
2. Heat 3 tablespoons of olive oil over low heat, then add the onion and cook until soft and translucent around the edges. Do not let it color. Add the garlic clove and the farro and stir to combine. Toast the farro for a minute.
3. Add the wine, turn the heat up to medium, and let simmer until the liquid is almost evaporated. Then add some of the stock (enough to just cover the farro) and turn heat down slightly, to medium-low. Let simmer, topping the farrotto up with a ladle or two of stock and one of the asparagus water to cover. Continue cooking like this, stirring occasionally, and topping up with liquid, until al dente.
4. Towards the end of cooking, with the final ladle of stock, add the blanched asparagus, plus any herbs or extras you may be using (see note). Let the liquid simmer down a little but not too much-like risotto, you want this to be a creamy consistency, it shouldn't look too dry and once off the heat, the farro will continue to absorb the liquid in a rapid manner. Add a handful of grated cheese (if using), remove the garlic clove, and serve on flat plates with an extra drizzle of olive oil over the top.

wild, extravirgin olive oil, white onion, clove garlic, milliliters, liter, handful

Taken from food52.com/recipes/43838-wild-asparagus-farrotto (may not work)