Farro asparagus spring salad

 So I evidently made this two years ago and just found the recipe in my recipe journal (yes, I'm such a dork that I maintain a recipe journal). So why am I including this long-lost recipe that I don't even recall making? Well in my journal, I marked it with a huge asterisk in sloppy (drunken?) handwriting, "VERY GOOD! Put on website!" Since I'm a rule-follower above all else, I'm making good on my drunken request from a couple years ago by finally adding this recipe to this here blog!

Prep time: 2 cocktails (I guess?)

1 cup farro
1 bunch asparagus
1/2-1 cups frozen peas, boiled for a minute or two then drained and cooled
1/4-1/2 bunch of parsley leaves, chopped coarsely
1/2 cup walnuts, toasted and then chopped coarsely

For the dressing:

1 TBSP fresh lemon juice + 1 tsp lemon rind, minced finely
2-3 TBSP high quality olive oil
1/2 tsp pepper
2 TBSP fresh mint leaves, chopped finely
1/2 tsp soy sauce
1/4 tsp salt
1 TBSP dijon
1/2 tsp agave
1 TBSP shallot, finely minced or grated with a microplane

For garnish:
1-2 handfulls pomegranate seeds (it's easy to get the seeds out of the fruit if you watch a quick youtube tutorial or you can use pre-seeded)

Several large pinches black sesame seeds
Crumbled feta cheese  to taste (splurge and get a good one - it makes a difference!)
Additional minced mint

Combine all dressing ingredients in a jar with an airtight lid and shake until well-mixed.

Cook farro according to directions (or online instructions) with a few pinches of salt. Let cool.

Cut or snap off woody bottoms to the asparagus and blanch is a large pot of boiling water 2-4 minutes, then strain and plunge immediately into a large ice bath. Once cool, rinse and cut the spears in half.

Build the salad in layers on one large serving platter for maximum visual appeal, starting with the bottom, the layers should be:

1. Farro
2. Parsley
3. Asparagus
4. Peas
5. Walnut

Now drizzle with the dressing (you don't have to use all of it if you don't want). On top of that add the feta, then the additional mint, then the pomegranate, then the black sesame. Serve immediately!