Begin by adding the farro and water to a medium sized sauce pan and bring to a boil over medium/high heat. Then, cover and turn heat to low and simmer for 20-30 minutes until farro is al dente.

When farro is al dente remove from heat and strain water and let farro cool.

Prepare the asparagus by first making an ice bath in a large bowl. Add about two cups of ice to the bowl and cover in water. Set aside.

Next, bring a large pot of water to a boil and add chopped asparagus to the pot and let the asparagus cook for two minutes (no longer than two minutes!).

Remove the asparagus with a slotted spoon and immediately place the asparagus into the ice bath. This will keep the asparagus perfectly crispy for the salad.

Next, add the cooked farro, asparagus, and the rest of the salad ingredients to the bowl and mix well. Toss with lemon vinaigrette dressing. Serve immediately!*