Farro with Asparagus, Hazelnuts and Kale Topped with Roasted Mushrooms

INGREDIENTS

• 2 tablespoons chopped fresh thyme
• 1/3 cup dry sherry or Marsala
• Salt
• 1 small bundle flat Tuscan kale (also called Lacinato or dinosaur), stemmed and finely chopped
• 2 shallots, chopped
• Lemon juice, for serving
• 3 to 4 cloves garlic, finely chopped
• Sherry vinegar, optional
• 1 1/2 pounds mixed mushrooms (such as shiitake, crimini and hen of the woods), slice the criminis and coarsely chop the hen of woods and shiitakes
• About 1/3 cup EVOO, plus extra for serving
• 1 1/4 cups farro, pearled
• 1 bundle thin asparagus trimmed and sliced on an angle
• Freshly ground black pepper
• Freshly grated nutmeg
• 1/2 cup chopped hazelnuts