Spring Farro Bowls with Garlic Parmesan Broth | Natalie Cooks

Ingredients

• 5 cups water
• 1 garlic clove, (smashed)
• ¾-1 tsp kosher salt
• 8 oz asparagus, (cut into 1-inch pieces (about 1.5-2 cups)*)
• 3 scallions, (thinly sliced)
• 4 soft-boiled eggs ((watch video))
• 1 cup farro, (cooked)
• 1 cup grated parmesan
• 1 (15 oz) can white beans or chickpeas, drained and rinsed**
• 1 lemon, (zest + wedges)
• Dill, (parsley, or chives, chopped or torn)
• Good olive oil
• Black pepper
• *You can use any spring or quick cooking veggie here or simply use greens.
• **Replace beans with shredded chicken or other protein or do a combination.
• Prep tip! ~ Cook the farro and/or boil the eggs ahead, (then all you have to do is make the broth and assemble.)
• Note: ~ if you have a parmesan rind laying around, add that to the broth before boiling.
• Got pesto leftover? ~ Add a dollop to your hot brothy bowl and stir it in!