---
title: Zucchini and Asparagus Farro Bowl
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/grilled-zucchini-and-asparagus-farro-5797b64892eec94c7f8b4568
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Wheat
  - Tree Nuts
  - Milk
tags:
  - Veggie
rating: 3.5
rating_count: 739
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 525
  protein: 20
  fat: 27
  saturated fat: 8
  carbohydrates: 59
  sugar: 8
  fiber: 10
  cholesterol: 30
  sodium: 575
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/zucchini-and-asparagus-farro-bowl.avif"
---

In a #medium pot{}, combine @farro{1.5%cup}, @veggie stock concentrate{4%unit}, and 4 cups water. Bring to a boil and cook until tender, ~{35%minutes}.

Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. Trim and discard the bottom inch of @asparagus{12%ounce}. Next, cut the asparagus in half widthwise, then chop the bottom halves into 1/2-inch pieces. Slice @zucchini{2%unit} into rounds. Mince or grate @garlic{4%clove}. Halve, peel, and finely dice @yellow onion{2%unit}. Zest and halve @lemon{2%unit}.

Toss the asparagus tops and zucchini on a #baking sheet{} with a large drizzle of @olive oil{2%tbsp}. Season generously with @salt{} and @pepper{}. Place under the broiler until slightly charred, turning once, ~{10%minutes}. Roughly chop half the zucchini.

Meanwhile, heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add the onion and cook, tossing, until softened and translucent, ~{4%minutes}. Add the 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.

Finish the dish: Add the drained farro and asparagus to the pan with the onion and garlic. Stir in the chopped zucchini, the juice of half a lemon, half the @parmesan cheese{½%cup}, and @butter{2%unit}. Season with salt and pepper.

Plate: Divide the farro between bowls. Top with the zucchini slices and asparagus tops. Sprinkle with lemon zest, @walnuts{2%ounce}, and the remaining Parmesan cheese. Enjoy!