Tangy Lemon Herb Farro Bowl with Roasted Asparagus and Toasted Walnut Crumble

Ingredients

• •1 cup farro, rinsed
• •2 cups water or vegetable broth
• •1 bunch asparagus, trimmed and cut into 2-inch pieces
• •2 tablespoons olive oil, divided
• •1/2 teaspoon salt, divided
• •1/4 teaspoon black pepper, divided
• •1/2 cup walnuts, roughly chopped
• •1 clove garlic, minced
• •1 lemon, zested and juiced
• •1/4 cup fresh parsley, chopped
• •1/4 cup crumbled feta cheese (optional)
• •2 tablespoons plain Greek yogurt (optional, for serving)

Instructions

1. 1

   1. Preheat oven to 400°F (200°C).

2. 2

   2. In a medium saucepan, combine farro and water or vegetable broth. Bring to a boil, reduce heat to a simmer, and cook uncovered for 20-25 minutes, or until the farro is tender and liquid is absorbed. Remove from heat and set aside.

3. 3

   3. While the farro is cooking, place the asparagus pieces on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat evenly.

4. 4

   4. Roast the asparagus in the preheated oven for 12-15 minutes, shaking the pan halfway through, until tender and slightly caramelized.

5. 5

   5. In a small skillet over medium heat, toast the walnuts for 2-3 minutes, stirring frequently, until fragrant. Remove from heat and set aside.

6. 6

   6. In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon zest, lemon juice, garlic, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper to make the dressing.

7. 7

   7. In a large bowl, combine cooked farro, roasted asparagus, parsley, and toasted walnuts. Pour the dressing over the bowl and toss to combine.

8. 8

   8. Serve the farro bowl warm or at room temperature, topped with feta cheese, and a dollop of Greek yogurt if desired.