Zucchini and Asparagus Farro Bowl

Zucchini and Asparagus Farro Bowl

with Parmesan and Lemon

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Farro has had something of a moment lately, becoming a favourite grain of chefs and home cooks alike for its nutty flavour, addictively chewy texture, and high-fibre content.

Allergens:Wheat/BléTree Nut/NoixMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

170 g



170 g


1 unit


56 g

Onion, chopped

10 g


1 unit


56 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 unit

Vegetable Broth Concentrate

56 g

Parmesan Cheese, shredded


Not included in your delivery

1 tbsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2582 kJ
Calories617 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate74 g
Sugar5 g
Dietary Fiber10 g
Protein31 g
Cholesterol42 mg
Sodium648 mg
Utensilsarrow down iconarrow down icon
Small pot
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Prep: Wash and dry all produce. Bring a small pot of salted water to a boil. Cut the asparagus into 1-inch pieces. Thinly slice the zucchini into 1/4-inch rounds. Mince or grate the garlic. Zest, then cut the lemon into wedges.


Cook the farro: Add the farro and broth concentrate to the water. Reduce the heat to medium-low. Cover and cook until tender, 18-20 min. (Drain when the farro is done cooking.)


Toasted the walnuts: Meanwhile, heat a large non-stick pan over medium heat. Add the walnuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate.


Char the zucchini: Increase the heat to medium-high heat. Add the zucchini to the dry pan. Cook until golden-brown, 5-6 min per side. Transfer to a plate.


Cook the asparagus: Decrease the heat to medium heat. Add a drizzle of oil, then the onion and garlic. Cook, stirring occasionally, until the onion softens, 4-5 min. Add the asparagus. Cook, stirring occasionally, until tender-crisp, 4-5 min.


Add the farro, zucchini, butter, lemon zest, squeeze of 2 lemon wedges and half the Parmesan to the asparagus. Season with salt and pepper.


Finish and serve: Divide farro mixture between bowls. Sprinkle with the toasted walnuts and remaining Parmesan. Squeeze over the remaining lemon wedges and enjoy!