Turn the temperature down to low, cover the saucepan, and allow the freekeh to cook until most of the water has been absorbed, or approximately 20 minutes.
In a skillet melt salted butter, add garlic, onion, broccoli, and asparagus, add white wine. Cook until the onions are translucent and the asparagus has softened. This should take approximately 10 - 15 minutes.
Combine the sautéed veggies and freekeh. Add roasted pines, salt and pepper (to taste), then top with grated Parmesan cheese.
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