1 tablespoon extra-virgin Olive Oil, divided
6 ounces Shiitake Mushrooms, stemmed and sliced (about 3 cups)
1 teaspoon minced fresh Garlic
1 large Fennel Bulb, , thinly sliced (about 3 cups), or 2 Sweet Onions, thinly sliced
8 ounces fresh Asparagus, trimmed and cut into 2-in. pieces (about 1 1/2 cups)
16-18 ounces Cooked Grain, such as farro, rice, quinoa, or couscous
1 tablespoon Unsalted Butter
1 teaspoon Lemon Zest
2 tablespoons fresh Lemon Juice
7/8 teaspoon kosher Salt
1/3 cup thinly Sliced Scallions
1/4 cup toasted Sliced Almonds
1 ounce Parmesan Cheese, shaved (about 1/4 cup)
2 tablespoons Fennel Fronds, chopped (or 2 Tbsp. chopped Fresh Dill)
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.
Place grain 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.