INGREDIENTS
1/2 lb
Asparagus, thin
1/2 cup
Einkorn berries
1
Garlic clove
1 tsp
Tarragon, fresh
2 cups
Vegetable broth, low-sodium
1/8 tsp
Salt
1
Salt
2 tsp
Olive oil
3 tbsp
Hazelnut pieces
2 tbsp
Butter
1/2 cup
Parmesan, grated vegetarian
1 cup
Water