---
title: Zucchini and Asparagus Farro Bowl
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/grilled-zucchini-and-asparagus-farro-5797b64892eec94c7f8b4568}
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Wheat, Tree Nuts, Milk]
tags: [Veggie, Italian, Grain Bowl, Quick]
rating: 3.5
rating_count: 739
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/zucchini-and-asparagus-farro-bowl.avif"
---

#pot{} @farro{1%cup}(rinsed), @veggie stock concentrate{1%unit}, and @water{4%cup}. Bring to a boil, reduce heat, and simmer covered until tender ~{30%minutes}.

Preheat broiler to high or oven to 500 F. Prep produce: trim the bottom inch of @asparagus{8%oz}, cut remaining spears in half, then chop the tougher bottom halves into 1/2-inch pieces. Slice @zucchini{1%unit} into rounds. Mince @garlic{2%cloves} and finely dice @yellow onion{1%unit}. Zest and halve @lemon{1%unit}.

Toss asparagus tops and zucchini rounds on a baking sheet with a large drizzle of @olive oil{2%tbsp}. Season generously with @salt{1%tsp} and @pepper{½%tsp}. Place under the broiler, turning once, until slightly charred ~{8%minutes}. Roughly chop half the zucchini.

Meanwhile, heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add onion and cook, tossing, until softened and translucent ~{3%minutes}. Add garlic and cook, tossing, until fragrant ~{1%minute}. Add the 1/2-inch asparagus pieces to the pot with the farro during the last 5 minutes of cooking. Drain farro.

Finish the dish: Add the drained farro and asparagus to the pan with the onion and garlic. Stir in the chopped zucchini, juice of half a lemon, half the @parmesan cheese{½%cup}, and @butter{1%tbsp}. Season with salt and pepper.

Plate: Divide the farro between bowls. Top with the zucchini rounds and asparagus tops. Sprinkle with lemon zest, @walnuts{¼%cup}, and the remaining parmesan cheese.