- 1 pound asparagus, trimmed
- 2 teaspoons olive oil
- 2 ounces pancetta, finely diced (about 1/3 cup)
- 1/3 cup finely chopped shallots or onion
- 1 cup semi-pearled farro
- 1/3 cup dry white wine or vermouth
- 1 quart low-sodium chicken broth
- Salt
- 1 cup shredded radicchio
- ½ cup hazelnuts, toasted and coarsely chopped
- ¼ cup Parmesan cheese, plus more for serving
- Freshly ground black pepper
- Cut off the asparagus tips. Slice the stems about ¼ inch thick. Set the tips and stems aside.
- Heat the oil in a heavy 4-quart Dutch oven over medium-high heat. Stir in the pancetta and cook, stirring frequently, until lightly browned and crisp, 2 to 3 minutes. Remove with a slotted spoon and set on paper towels to drain.
- Add the shallots to the pot and cook, stirring occasionally, for 1 minute. Stir in the farro, reduce the heat slightly, and stir to coat. Continue cooking until the farro is lightly toasted and starts to pop, 2 to 3 minutes.
- Stir in the wine and cook until it evaporates, about 30 seconds. Stir in 1 cup of the broth and boil, uncovered, over medium-high heat until the farro has absorbed most of the liquid, about 10 minutes.
- Meanwhile, heat the remaining 3 cups broth in a second pot. When it comes to a boil, reduce the heat to low. Gradually stir the remaining broth into the farro, a cup at a time, adding more as the mixture becomes dry. Stir frequently during this phase, which should take 10 to 15 minutes.
- When you add the last cup of broth, add the asparagus and salt to taste. Raise the heat to high. Cook, stirring almost constantly, for 3 minutes. Add the radicchio and continue cooking and stirring until the liquid thickens and the asparagus and farro are tender, about 5 minutes longer.
- Turn off the heat. Stir in the crisped pancetta, hazelnuts, Parmesan, and pepper to taste. Serve extra Parmesan in a small bowl at the table.