How to Make It
Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until browned and liquid has evaporated, about 6 minutes. Add garlic, and cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a plate.
Reduce heat to medium; add remaining 1 1/2 teaspoons oil to skillet. Add sliced fennel bulb and asparagus; cook, stirring occasionally, until just tender, about 6 minutes. Transfer to plate.
Prepare farro according to package directions; place in a large bowl. Stir in butter, lemon zest, and lemon juice until butter is melted; divide among 4 serving bowls. Top evenly with mushroom mixture, fennel, asparagus, salt, scallions, and almonds. Sprinkle each bowl evenly with Parmesan cheese and fennel fronds.