Farro with Crispy Egg, Asparagus, Spinach and Dill

Crispy fried eggs tops farro with steamed asparagus, spinach and dill with a lemon Dijon dressing.

1 cup farro
3 cups water
1/2 small shallot, minced (1-2 tsp)
2 Tbs fresh lemon juice
1/2 tsp Dijon mustard
1 lb asparagus, trimmed and cut into 2″ lengths
2 eggs
2 large handfuls baby spinach, roughly chopped
1 tsp roughly chopped fresh dill
salt and pepper
olive oil

View the full recipe at Borrowed Salt →