Farro with Morels, Asparagus, and Tarragon Gremolata

Morels lend an earthy, smoky flavor to a seasonal grain dish featuring fresh asparagus. Look for semi-pearled farro, which cooks in just 20 minutes, for this recipe.
Farro with Morels, Asparagus, and Tarragon Gremolata

Farro with Morels, Asparagus and Tarragon Gremolata

Morel Mushrooms

Spring is high hunting season for morel foragers, and the distinctive-looking wild mushrooms often find their way to farmers' markets. Dried morels offer a year-round alternative. Don't be put off by the high price of this rubust-flavored fungi — a little goes a long way when using them. 

  • 6Servings


  • 10 oz. fresh morel mushrooms, cut crosswise into ¾-inch pieces, or ½-oz. package dried morel mushrooms
  • 4 cups low-sodium vegetable broth
  • 1 ¼ cups semi-pearled farro
  • 3 Tbs. olive oil, divided
  • 1 small onion, chopped (1 cup)
  • 8 oz. cremini mushrooms, sliced
  • 2 Tbs. chopped fresh Italian parsley
  • 1 Tbs. chopped fresh tarragon
  • 1 garlic clove, minced (1 tsp.)
  • 1 tsp. grated lemon zest
  • 1⁄3 cup coarsely chopped toasted hazelnuts
  • 16 large asparagus, ends trimmed, cut diagonally into 1 ½-inch-long pieces


1  If using dried morels, bring 1 cup water to boil in small saucepan. Add dried morels; cover, and remove from heat. Let stand 20 minutes. Drain, reserving soaking liquid. Coarsely chop morels.

2  Bring vegetable broth and mushroom-soaking liquid or 1 cup water to a boil in medium saucepan. Add farro, reduce heat to medium-low, and cook, uncovered, 15 to 20 minutes, or until just tender but still slightly firm to bite. Drain farro, reserving cooking liquid. 

3  Heat 2 Tbs. oil in large nonstick skillet over medium-high heat. Add onion, and sauté 1 minute. Add morels and cremini mushrooms, and sauté 3 to 5 minutes, or until onions are deep golden and morels begin to crisp. Season with salt and pepper, if desired, and set aside.

4  Stir together parsley, tarragon, garlic, and lemon zest in small bowl; set aside.

5  Heat remaining 1 Tbs. oil in small nonstick skillet over medium-high heat. Add hazelnuts and sauté until heated through. Set aside.

6  Bring reserved farro-cooking liquid to a boil in a large saucepan. Add asparagus, and cook 2 minutes, or until crisp-tender. Using slotted spoon, transfer asparagus to morel mixture. Add farro, ¼ cup reserved cooking liquid, and half of gremolata, and toss over medium-high heat until warmed through. 

7  Spoon farro into 4 shallow bowls. Spoon reserved cooking liquid around farro, if desired. Sprinkle with hazelnuts and remaining gremolata.

Nutrition Information

  • Serving Size: per serving
  • Calories: 297
  • Carbohydrate Content: 40 g
  • Fat Content: 12 g
  • Fiber Content: 9 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 109 mg
  • Sugar Content: 5 g