Spring Farro Salad with Asparagus and Shiitakes Recipe

Ingredients

• 2 cups uncooked semi-pearled farro
• 1 bunch (~1 lb) asparagus, cut into ½” pieces
• ¼ cup olive oil, divided
• 2 cups shiitake mushrooms, stemmed and sliced
• 1 clove garlic, minced
• 2 tbsp white balsamic vinegar
• 2 tsp grainy Dijon mustard
• ½ tsp salt
• ½ tsp fresh ground black pepper
• 1 shallot, minced
• 2 tbsp finely chopped parsley
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