In a medium saucepan, combine 1 cup of farro with 2 and ½ cups of water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 25 minutes or until tender.

Blanch the asparagus in salted boiling water for 2 minutes, then add the sugar snap peas for 1 minute. Transfer to an ice bath immediately.

In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, mustard, honey, and season with salt and pepper to taste.

In a large bowl, combine farro, vegetables, basil, and mint. Drizzle the dressing over and toss gently to combine.

Serve at room temperature or chilled as a refreshing side or main dish.