Prep the dressing: In a small bowl, combine all the ingredients for the dressing. Continue whisking and add water a tablespoon at a time to desired consistency. Adjust seasonings to taste. Set aside.

Cook the farro: Drain and rinse the farro then transfer to a medium-size pot with 2 cups of water. Bring to a boil and cook for 10 to 15 minutes. Cover and steam for another 5 minutes, until farro is soft and all the water has absorbed. Set aside to cool.

Oven-roasted the asparagus: toss with 2 tbsp olive oil season with kosher salt and pepper. Bake on cookie sheet for 8 min. Transfer to a cutting board then cut the asparagus into bite-size pieces.

Assemble the bowls: Start by layering the arugula on the bottom then add the oven-roasted asparagus, peas, cooked farro, radishes, avocado, and almonds on top. Drizzle with lemon tahini dressing, serve, and enjoy!