Zucchini and Asparagus Farro Bowl

🥘 Ingredients

• asparagus
  8 oz
• butter
  1 tbsp
• farro (rinsed)
  1 c
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  2 tbsp
• parmesan cheese
  ½ cup
• pepper
  ½ tsp
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• walnuts
  ¼ cup
• water
  4 c
• yellow onion
  1 unit
• zucchini
  1 unit

🍳 Cookware

• pot
• large pan

1. 

   1

   pot farro , veggie stock concentrate , and water . Bring to a boil, reduce heat, and simmer covered until tender ⏱️ 30 minutes .

   farro: 1 c (rinsed), veggie stock concentrate: 1 unit, water: 4 c
2. 

   2

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

   asparagus: 8 oz, zucchini: 1 unit, garlic: 2 cloves, yellow onion: 1 unit, lemon: 1 unit
3. 

   3

   Toss asparagus tops and zucchini rounds on a baking sheet with a large drizzle of olive oil . Season generously with salt and pepper . Place under the broiler, turning once, until slightly charred ⏱️ 8 minutes . Roughly chop half the zucchini.

   olive oil: 2 tbsp, salt: 1 tsp, pepper: ½ tsp
4. 

   4

   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.
5. 5

   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 , and butter . Season with salt and pepper.

   parmesan cheese: ½ cup, butter: 1 tbsp
6. 6

   Plate: Divide the farro between bowls. Top with the zucchini rounds and asparagus tops. Sprinkle with lemon zest, walnuts , and the remaining parmesan cheese.

   walnuts: ¼ cup