1. Pre-heat over to 420 degrees.  
2. Prepare asparagus by chopping off the tough ends (about 1/2″ or so from the bottom).  Toss the asparagus in olive oil, garlic, salt, and pepper, and place on a lined baking sheet to roast for about 30 minutes, or until there is a nice browning happening.
3. Bring 1 cup of vegetable broth to boil.  Add 1/2 cup of farro and reduce to a simmer.  Let cook for about 20 minutes until soft but chewy.
4. While the farro and asparagus are cooking, prepare to sauté the shiitakes by slicing off the stems.  Toss in olive oil and a dash of salt.  Let them cook in a oiled pan at medium heat.  

For the sauce:

1. Heat 2 tbsp of butter in a pan at medium-high heat and cook the onion until golden. 
2. Add the 2 cups of dry red wine, thyme, and honey (or agave).
3. Pour yourself the third cup of wine. Swirl, sniff, sip, enjoy.
4. Let the sauce reduce for about 10 minutes.
5. Add two cups of vegetable broth and allow it to reduce down to about 1/1.5 cups. 
6. Slowly add in the remaining 2 tbsp of butter, stirring constantly to maintain consistency of the sauce.
7. Let it reduce while all of the other items are cooking.

Assembly:

1. Plate the farro first. 
2. Drape some roasted asparagus next to or over the pile of farro.
3. Portion out your shiitake medallions on top.
4. Ladle a generous couple of spoonfuls of sauce over it all.
5. Pour yourself a glass of Cabernet Sauvignon and that’s that.