Directions

1. Preheat oven to 350F.
2. Heat 1 tablespoon oil in a large pot over medium-high heat. Add the onion and sauté for 2 minutes or until translucent.
3. Add farro and turn the heat to high. Cook until farro is coated in the oil, about 3 minutes. Add vegetable broth and bring to a boil. As soon as it boils, set the temperature to medium-low and constantly stir the farro to prevent it from sticking to the bottom of the pan.
4. While the farro cooks, place mushrooms on a foil lined pan and toss with with 1 tablespoon olive oil, salt and pepper. Roast for about 12 minutes, or until some of the liquid from the mushrooms starts to dry.
5. When the farro is al dente add the mushroom and asparagus. If the farro looks dry, add ¼ cup of water or broth. Give it all a good stir and cook until the asparagus is just tender.
6. Remove from heat, add thyme, mint, salt, lemon, and Parmesan. Serve immediately.