Bring a small pan of salted water to the boil, and fill a bowl with cold water. Pod the
broad beans and remove any woody ends of asparagus. Drop the broad beans into boiling water for 20-30 seconds, then retrieve with a slotted spoon and place into the cold water. Remove the beans from their skins – they should pop out nice and easily.
Now put the asparagus into the boiling water for 30-60 seconds (depending on the thickness of the spears), then drain and rinse in cold water to refresh. Cut these into 1cm lengths. Pod the peas
Dispose of the boiling water and pour the stock into the same pan to warm gently.
Meanwhile, heat the oil over a medium heat in a heavy-based pan. Add the onion and cook for a few minutes until softened. Add the garlic, a little salt and pepper and cook for a further 1 or 2 minutes.
Add the farro, stirring through for a minute or so until it starts to crackle.
Add the wine and stir until it has been absorbed. Then add most of the stock, reserving a small amount, and bring to a simmer, stirring occasionally. After 15 minutes, check to see if the farro is almost cooked. If it requires the last bit of stock, add this now.
When the liquid is almost absorbed, add the peas, broad beans and asparagus, and stir through. Season with a pinch of salt and pepper as required. 8 Add the butter then, once it’s melted, drop in the wild garlic or basil and finish with a good squeeze of lemon juice. Stir through.
Pile onto plates and finish with a generous grating of parmesan and a drizzle of good olive oil.