INGREDIENTS
1
bunch Asparagus
1
Lemon juice and zest
1/2 cup
Mint, loosely packed leaves
1 handful
Pea shoots
1
bunch Scallions
2 cups
Stringless snap peas
2 cups
Vegetable broth
1 tsp
Honey
1 cup
Farro, dry
1/4 tsp
Pepper
1/4 tsp
Salt
1/4 cup
Olive oil, extra virgin
8 oz
Burrata cheese