Start by placing a small pot of water on with enough salt in it to taste like the ocean and place on high heat. Now lightly bend the bases of each piece of asparagus until the base snaps off. Discard the bases. Slice the asparagus into bite size pieces. Cut at a bias to feel fancy. Once the water is up to a good boil, place a bowl of ice water nearby.

Add the asparagus to the boiling water for 30 seconds and then strain off the water and immediately move them to the ice water. They will be a nice emerald color now.

Now using the same pot, add 3 cups of water and 2 Tbsp salt and bring up to a boil. Add the farro and cook until tender. This will take 15 minutes.

While waiting for the farro to cook, add your honey, olive oil, lemon juice, and salt to a small bowl and whisk or mix until fully combined. Set to the side.

Place a small pan on the stove at medium heat. Lightly crush your walnuts. Add them to the pan. Toss and toast until they give off a pleasant aroma and have a more browned color.

Once the farro is nice and tender, strain off the water and place in a bowl to cool in the fridge.

Once cooled combine the farro with the honey dressing, asparagus, and mint in a bowl and toss until all ingredients are well mixed.

To plate, scoop mixture into bowls and top with the toasted walnuts, a bit or shaved parmesan, and some extra hers such as mint or parsley. You may add arugula into the mix as an extra peppery and fresh flavor.