Add the farro, beer, and broth to a pot over medium high heat. Bring to a low simmer. Simmer until farro is tender but not mushy, about 20 minutes. Drain off any remaining liquid.

Preheat oven to 400.

Add the asparagus to a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, toss to coat.

Roast asparagus at 400 until fork tender, about 8-10 minutes (less for thin asparagus, you still want some firmness, it’s best to under cook rather than overcook).

Add the farro, asparagus, remaining ingredients to a bowl, toss to combine. Serve at room temperature.