Farro with Asparagus and Peas

I roasted some asparagus and added peas and made a yummy farro salad.  Farro is wheat so if you can't do gluten, just substitute quinoa.  The farro is really nice though cause it's nutty and chewy.  The vinaigrette really made this salad taste fresh.  I'm serving this tonight with Copper River salmon.

1 cup farro
3 cups water
1 bunch (1 pound, more or less) asparagus
1 cup frozen petite peas
2 T. fresh chopped tarragon (or basil if you don't like tarragon)

Vinaigrette:

2 T. olive oil
1 T. white balsamic vinegar
Zest and juice of one lemon
1 t. Dijon mustard
1 t. honey
Salt, to taste

Rinse the farro well.  Combine farro and water in a medium pot.  Add a little salt.  Bring to boil and reduce heat and simmer for about 15-20 minutes, or until al dente.  Drain, if necessary.

Preheat oven to 400 degrees.  Trim bottom 1/4th of asparagus.  Spread out on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper.  Bake for about 6 minutes (less if you have very thin asparagus).  Cut into bite-sized pieces.

While the farro cooks, thaw the peas in a colander.  In a large bowl, combine the vinaigrette ingredients and whisk until well blended.

Add the farro, peas, asparagus, and tarragon to the vinaigrette and toss to combine.  Taste and season with salt, if necessary.