First, cook your farro according to the package instructions. Next, prepare your quick pickled onions (a recipe for which can be found on the author's substack). Blanch the asparagus by adding it to boiling water for 1-2 minutes, then immediately transferring it to an ice bath to cool. On a cutting board, add the blanched asparagus, celery, radishes, almonds, and feta, then vigorously chop until all ingredients reach your desired size. For the green goddess dressing, combine the basil, dill, parsley, lemon juice, Greek yogurt, olive oil, salt, and pepper in a blender. Blend until smooth, then gradually add warm water tablespoon by tablespoon until the dressing reaches your desired consistency. Combine the chopped salad ingredients with the dressing and serve.
