Rinse 1 cup of farro under cold water. In a pot, combine it with 3 cups of water, bring to a boil, and then simmer for about 30 minutes until tender but still chewy.

While the farro cooks, trim and cut 1 bunch of asparagus into bite-sized pieces. Blanch them in boiling water for 2-3 minutes until bright green and crisp-tender, then plunge into an ice bath.

In a small bowl, whisk together 3 tablespoons of olive oil, the juice of one lemon, salt, and pepper to taste.

In a large mixing bowl, combine the cooked farro, drained asparagus, ? cup of diced cherry tomatoes, and ? cup of crumbled feta cheese.

Drizzle your homemade dressing over the salad mixture and toss gently until everything is well coated. Let it sit for about 10 minutes to allow flavors to meld before serving.