Asparagus and Farro Bowl with Lemon Herb Dressing

Rinse farro under cold water. Cook in a pot of salted boiling water for 25–30 minutes until tender but chewy. Drain and spread on a tray to cool slightly.

Preheat oven to 425°F. Toss asparagus with 1 tbsp olive oil, salt, and black pepper on a baking sheet. Roast for 12–15 minutes until tender with lightly charred tips.

Place pine nuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring constantly, until golden. Remove immediately to prevent burning.

Whisk together 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, and fresh parsley. Season with salt and black pepper to taste.

Divide farro between two bowls. Lay roasted asparagus on top. Drizzle lemon dressing generously over everything. Top with shaved parmesan and toasted pine nuts.