Gorgeous Greens Farro Bowl

• servings: 4
• total time: 40 minutes

Ingredients

1.5 cup farro

16 oz asparagus

2 zucchini

2 cloves garlic

2 lemons

1 large yellow onion

4 cups chicken stock (supplement with water if needed)

2 tbsp olive oil

2 tbsp butter

1 oz walnuts

1/2 cup Parmesan cheese, grated

Salt and pepper

Directions

1. Adjust rack to middle position and preheat oven to 450 degrees. Combine farro, chicken stock in a medium pot. Bring to a boil and cook until farro is tender, 25-30 minutes total (remember asparagus stalks for last 5 mins).Tip: if you end up with any excess stock, simply pour it out. Alternatively, if stock evaporated before farro is done, add a splash of water.

2. Meanwhile, wash and dry all produce. Trim and discard woody bottom ends from asparagus. Cut off tips and set aside; chop stalks into 1/2-inch pieces. Trim and thinly slice zucchini into rounds. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Zest one lemon and halve. Cut other lemon into wedges.

3. Toss asparagus tips and zucchini with a large drizzle of olive oil on a baking chest. Season generously with salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender. 15-20 minutes.

4. While veggies roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, app. 3-4 mins. Add garlic and cook, stirring, until fragrant, app 30 seconds.

5. Toast some walnuts briefly.

6. When farro has 5 mins left (grains should be just shy of Al dente), stir in chopped asparagus stalks. Once everything is tender, drain farro and asparagus, then add to pan with onion and garlic. Stir in half the lemon zest, juice from one lemon, half the Parmesan, and 2 tbsp butter. Season with salt and pepper.

7. Divide farro mixture between bowls. Top with zucchini rounds and asparagus tips. Sprinkle with walnuts and remaining Parmesan and lemon zest. Serve with lemon wedges on the side.