Warm Asparagus, Mushroom and Farro Salad

So, here was my quick lunch. All together, it took about ten minutes from start to eating. I had farro left over from a previous meal, so it was pretty much chop, sautee, chomp. It was good and simple, not necessarily show off to your guests good. I used Snowbank Mushrooms in this which are also referred to as False Morels. They have a softer texture than morels which might be a turnoff for people who don't like mushrooms, but they are highly flavorful and quite fantastic.

Side Salad:
Chopped Romaine
Chopped Tomatoes
Sliced Green Onions
Parsley, chopped
Dash of Red Wine Vinegar
Dash of Olive Oil
Salt

Toss and Serve.

Aparagus and Farro Salad

1 T butter (sustitute olive oil for vegan dish)

Bottom parts of green onions, chopped

4 spears chopped asparagus
1/4 cup snowbanks mushrooms, chopped
1/2 cup cooked farro
Parsley, chopped
salt, to taste

Heat the butter in a saute pan. Add the onions and cook until fragrant. Add the asparagus and mushrooms and saute until starting to color. Add the farro and cook until warmed. Finish with parsley and salt.