Begin by rinsing your asparagus and sweet peas under cold water. Trim the tough ends off the asparagus and chop it into 1-inch pieces. If using fresh shrimp, ensure they are peeled and deveined. Set these ingredients aside.

In a medium saucepan, combine 1 cup of farro with 2 ½ cups of water and a pinch of salt. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for about 25-30 minutes, or until the farro is tender but still chewy. Drain any excess water and let it cool slightly.

While the farro is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and season with salt and pepper. Cook for about 3-4 minutes until the shrimp are pink, opaque, and cooked through. Remove from heat and let cool.

In the same skillet, add a splash of water and the chopped asparagus. Cover and steam for 2-3 minutes until the asparagus is bright green and tender-crisp. Remove and set aside.

In a large serving bowl, combine your cooked farro, steamed asparagus, sweet peas, and sautéed shrimp. Toss gently to mix.

In a separate bowl, whisk together the lemon juice, remaining olive oil, and Dijon mustard. Stir until well combined. Adjust seasoning with salt and pepper.

Drizzle the dressing over the salad mixture and toss gently to coat everything evenly. Serve immediately or chill briefly to enhance flavors.