ASPARAGUS FARROTTO
Wash 200 g pearl farro in cold water and cook in salt water for about 10 minutes.
Meanwhile brown in a pan with extra virgin olive oil the leek and a bunch of asparagus.
Strain the Farro and pour onto the vegetables and let cook adding vegetable broth as needed.
When it is ready add butter and grated.pecorino cheese and Parmigiano.