Instructions

1. Preheat oven to 400F degrees.
2. Toss tomatoes and asparagus with olive oil and season with salt and pepper. Roast for 15-20 minutes until veggies are tender. Remove from oven.
3. Fill a medium size saucepan with water and bring to a boil. Carefully, using a spoon, lower the eggs into the pan and boil for 5-7 minutes. Timing depends on how many eggs you use and how well done you like your eggs. This is the sweet spot for me!
4. Immediately remove eggs from pan and run under cold water. Allow to sit a few minutes and then carefully peel- the eggs will still be hot!
5. Arrange bowl by adding 1/2 cup farro (warmed up or room temperature), 1/2 avocado (sliced), a handful of cherry tomatoes, a handful of asparagus, and one egg. Garnish with hemp seeds, kosher salt, ground pepper, and squeeze of lemon and drizzle of olive oil if you like. Serve immediately.