Step 1: Prepare the saffron-infused farro: In a saucepan, combine farro with 700ml vegetable broth and a pinch of saffron threads. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes until tender yet al dente. While it cooks, finely mince 1 clove of garlic and chop 12g of fresh parsley. For 'HARD' difficulty, ensure the farro is perfectly cooked to al dente with a vibrant saffron hue.

Step 2: Prepare the asparagus-lemon emulsion: Trim the woody ends from the asparagus. Blanch 300g of asparagus spears in boiling salted water for 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Reserve the blanching water. In a blender, combine the blanched asparagus, juice of 1 lemon, 50ml of the reserved blanching water, and 15ml olive oil. Blend until perfectly smooth and emulsified. Season with a pinch of salt and pepper. Achieving a stable, vibrant emulsion is key to 'HARD' difficulty.

Step 3: Prepare the sea bream: Pat the sea bream fillets thoroughly dry with paper towels to ensure crispy skin. Season generously with salt and black pepper. Heat a large non-stick skillet over medium-high heat with 40ml olive oil until shimmering. Place the fillets skin-side down in the hot pan. Press gently for the first 30 seconds to ensure even contact. Sear for 3-4 minutes until the skin is golden and crispy, and the fish is cooked halfway up. Flip and cook for another 1-2 minutes until just cooked through. For 'HARD' difficulty, achieve perfectly crispy skin and moist, flaky fish.

Step 4: Finish the farro: Once the farro is cooked, drain any excess liquid. Stir in the minced garlic and chopped parsley. Adjust seasoning. To serve, spoon a mound of saffron farro onto each plate. Carefully place a seared sea bream fillet on top. Drizzle generously with the asparagus-lemon emulsion. Garnish with a lemon wedge and a sprig of fresh parsley. Serve immediately.