Preheat the oven to 450 degrees F.
Bring a pot of water to a boil, salt the water and cook the farro
to tender, 20 minutes or so.
Meanwhile, toss the mushrooms with about 1/4 cup EVOO or just enough to lightly coat, and then season with the thyme
to deeply fragrant and brown. Season with salt and pepper.
While the mushrooms are in the oven, heat about 2 tablespoons EVOO, 2 turns of the pan, in a skillet over medium-high heat. Add the garlic, shallots and asparagus
and cook to tender crisp
, 2 to 3 minutes. Add the kale
and wilt, season with salt and pepper and nutmeg
to taste. Deglaze
with the sherry.
Toast the nuts in a small skillet until browned and fragrant.
the faro and combine with the vegetables. Cool and store for a make-ahead meal. The farro can be served room temp or reheated in a microwave or skillet. Store the toasted nuts in an airtight container at room temp. Reheat the mushrooms in a skillet to warm through. Serve the farro and vegetables sprinkled with the nuts, a little lemon juice and top with roasted mushrooms.
Alternatively, the farro can be served as a cold salad and the mushrooms
can be roasted off the night you want to serve it. If the cold farro is too dry, dress
with sherry vinegar or lemon juice, and more EVOO.