Asparagus and Farro Salad

Submerge farro in a substantial quantity of water for an extended period, ideally 12 hours or more. Discard the liquid.

Fill a large container with salted water, bringing it to a vigorous boil over high heat. Introduce the drained farro into the pot and re-establish the boil. Decrease the heat to a moderate level and cook the farro, uncovered, while stirring occasionally, for 20 minutes. Lower the heat to a low setting, cover the pot, and continue simmering until the farro is tender, approximately 30 additional minutes. Remove from heat and allow to cool.

Concurrently, fill another large pot with salted water, bringing it to a boil. Add the asparagus and cook, uncovered, until tender, around 3 minutes. Transfer the cooked asparagus to a colander and immediately submerge it in ice water for several minutes, halting the cooking process. Drain thoroughly and chop the asparagus into smaller pieces. Set it aside.

Combine farro, chopped asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with approximately 3/4 cup of Parmesan cheese; mix until the ingredients are evenly distributed. Top with the remaining 1/4 cup of Parmesan cheese and serve at room temperature.