Instructions

1. Adjust oven rack to middle position and preheat to 450 degrees.
2. Combine farro, stock concentrates, and 3 1/2 cups water in a medium pot. Bring to a boili and cook until farro is tender, 25-30 minutes total. (If you end up with excess stock, simply pour it out. Alternatively, if stock evaporates betore farro is done, add a splash of water.)
3. Wash and dry all produce. Trim and discard woody bottom ends from asparagus. Cut off tips and set aside. Chop stalks into 1/2 inch pieces. Trim and thinly slice zucchini into rounds. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Zest and halve lemon; cut one half into wedges.
4. Toss asparagus tips and zucchini with a large drizzle of olive oil on a baking sheet. Season generously with salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 15-20 minutes.
5. While veggies roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until softened and translucent, 3-4 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
6. When farro has 5 minutes left (grains should be just shy of al dente), stir chopped asparagus stalks into pot. Once everything is tender, drain, then add to pan with onion and garlic. Stir in hafl the lemon zest, juice from lemon half, half the parmesan (save the rest for serving), and 1 Tbsp butter. Season with salt and pepper.
7. Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with walnuts and remaining parmesan and lemon zest. Serve with lemon wedges on the side.