Begin by bringing a medium to large saucepan of salted water to a rolling boil. Add the prepared asparagus and peas, and blanch them for 2-3 minutes until vibrant green and tender-crisp. Transfer to ice water to stop cooking, drain well, and set aside.

In the same saucepan, add water to cook the farro according to package instructions (usually around 20-30 minutes). Bring to a gentle boil, reduce to simmer and cover until chewy yet tender. Drain any excess water and transfer the farro to a large mixing bowl.

Add the blanched asparagus and peas into the bowl with the cooked farro. Crumble the feta cheese over the mix and finely chop fresh mint to sprinkle over the salad.

Drizzle the lemon vinaigrette over the farro and vegetable mixture, tossing everything gently to coat and adjust to taste.

Season your salad with salt and black pepper to taste, stirring to combine. Serve warm or cool to room temperature.