Baharat Spiced Farro Salad with Roasted Asparagus

• In a medium saucepan add balsamic and sugar and bringing to a simmer.
• Simmer until reduced by half, about 15 minutes. Then add the remaining ingredients and remove from heat.

• In a medium pot over medium heat add olive oil. Add onion and garlic and cook until softened about 3 minutes.
• Add Baharat and cook for 30 seconds.
• Fill the pot half full of water and bring to a boil.
• Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite – 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
• Drain and allow to cool. Once cooled, place in a large bowl tossing with agrodolce to taste.
• Add cherries, cranberries, parsley, and mint, adjust seasoning if needed.

• Preheat oven to 425°F.
• Spread the asparagus on a baking sheet in a single layer. Drizzle with olive oil and sprinkle salt and pepper and toss to coat.
• Roast for 10 minutes, they should be tender with lightly browned tips.

On a plate, a generous mound of farro on plates and garnish with roasted asparagus, walnuts, feta and a drizzle of agrodolce on plate.  Serve immediately with a glass of Zephyr.