In a medium saucepan, bring 3 cups of water and 1 cup farro to a boil and cook until just tender, about 25 minutes. Drain and transfer to large mixing bowl.
In a separate bowl, whisk together the olive oil, lemon juice, vinegar, salt and pepper. Drizzle vinaigrette over farro and toss.
Spritz small amount of olive oil in a saute pan on medium high heat. Toss in chopped asparagus and cook for about 2 minutes or until bright green. Add to farro. Spritz small amount of olive oil into same pan on medium heat. Toss in chopped kale and cook about 1 minute until bright green. Add to farro. Finish sald by adding the crumbled feta and fresh thyme. Toss together.
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