Preheat the oven to 450 F. Layer the asparagus spears on a baking sheet. Drizzle with the 1 tablespoon of extra virgin olive oil. Roll the spears in the oil. Sprinkle with salt and pepper.

Roast until the spears are crisp tender and a little charred. Set aside to cool.

Bring a pot of water to boil. Add the farro. Cook until a little tender and add the salt.

Cook until done to taste (I like my farro tender but chewy still). If using fresh peas, add them now and cook with the farro for 5 minutes. Then add the edamame and cook until heated through. If using frozen peas, add with the edamame and boil until heated through.

Drain the farro, edamame and peas. Drizzle with 1 tablespoon of extra virgin olive oil and toss.

Cut the asparagus spears into bite sized pieces. Drain any accumulated lemon juice from the pan in with the asparagus pieces. Discard the lemon slices.

Toss the asparagus with the farro mixture in a large bowl. Sprinkle with salt and pepper to taste, then drizzle with oil to taste as well as the juice of 1 lemon. Toss and taste for more salt, lemon juice or oil.

You can serve the salad now, garnished with pecorino Romano, or you can make ahead and serve chilled.