Preheat oven to 425ºF.

Toss the asparagus and 1 tablespoon of olive oil on a sheet pan. Roast for 10 minutes or until tender and just beginning to brown in places, stirring halfway through cooking time.

Bring the stock to a simmer in a small saucepan; reduce heat to low to keep it warm.

Heat the remaining olive oil in a Dutch oven over medium heat. Add the farro and onion; cook for 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more or until fragrant, stirring constantly. Stir in the mushrooms. Cook for 5 minutes or until the mushrooms have released their juices. Add the wine and thyme; cook until the liquid almost evaporates.

Pour 1/2 cup of stock into the pot; cook over medium heat for about 4 minutes or until the liquid is nearly absorbed, stirring occasionally. Add the remaining 5 cups of broth 1/2 cup at a time, stirring occasionally until stock is absorbed before adding the next. (This takes about 40 minutes.)

When adding the last 1/2 cup of broth, stir in the peas and cheese. After the broth is absorbed completely, fold in the parsley and roasted asparagus. Season to taste with salt and pepper, then serve immediately.