1. Prepare farro as label directs; drain if necessary. Return to saucepot; stir in ¼ teaspoon each salt and pepper. Makes about 3½ cups.

2. Heat small covered saucepot of water to a boil over high heat. Add eggs; reduce heat to medium. Cook eggs 7 minutes; transfer to bowl of ice water. Once cool, peel and cut lengthwise in half.

3. Heat large skillet over medium-high heat; spray with cooking spray. Add onions; cook and stir 3 minutes or until starting to brown. Add asparagus, and ½ teaspoon each salt and pepper; cook and stir 5 minutes or until onions are golden brown and asparagus is tender-crisp. Makes about 3 cups.

4. Divide farro into 4 bowls; top with hummus, eggs and onion mixture. Garnish with chives, if desired.

• 13 g Fat
• 2 g Saturated
• 552 mg Sodium
• 44 g Carbohydrates
• 7 g Fiber
• 5 g Sugars
• 17 g Protein