To make the dressing, combine all ingredients well. I like to use an immersion blender but you can just stir it thoroughly if you don't have one.

Next, preheat a cast iron pan on medium heat while you chop the onions.

When finished chopping onions, add 1/2 T. sesame oil to the pan. Add the onions.

Next, chop the radishes, mushrooms and zucchini. Keep stirring the onions occasionally while chopping the other vegetables. You want the onions nice and brown. When they start to really brown, turn down the heat to low while you finish chopping the vegetables or turn to off if you are a slow chopper or they are browning too fast.

Add the radishes, zucchini, and mushrooms to the onion mixture.  Add remaining sesame oil (1/2 T.).  Mix well. Turn the heat up to medium high.

Rinse the asparagus and place in a microwave safe bowl. Be sure there are a few droplets of water in the bowl from rinsing, if not add just a teaspoon of water. Cover (I just use a plate to cover the bowl).

Microwave the asparagus for about 20 seconds. The asparagus needs a little more time to cook than the rest of the vegetables, thus the reason I pre-cook it a bit in the microwave.

Add asparagus to mixture. Continue to cook until desired doneness.  I like the radishes almost tender when pierced with a fork but I don't like mushy zucchini so I cook until the zucchini is done.

Add garlic, ginger, salt and Chinese 5 Spice.

Cook for just a minute, then remove from pan and place in a serving bowl.

When ready to eat, dish out 1/2 c. farro on each plate or bowl. Add about 1 c. of vegetables. Spoon 1 T. of the dressing over the vegetables. Enjoy!