Today's #CIEditorsPick: Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes. #Farro, an ancient form of wheat that predates our modern bread wheat, comes in a few different forms, but our favorite is minimally processed whole farro, in which the grain’s germ and bran have been retained. To cook, we found that simple was best: Boil in salted water for about 20 minutes until tender, drain well. The cooked grain may be cooled briefly and combined with vegetables, a bright vinaigrette, and a sprinkling of cheese for a hearty #salad. Cooked farro can be refrigerated for up to five days, which makes it a convenient make-ahead option. Click the link in our bio to access the #recipe, don't forget to tag your photos with #CooksIllustrated along the way!