Rinse farro and bring 6-7 cups of water to a boil. Salt water, add farro and cook to tender, 20-25 minutes, drain.
Thinly slice asparagus. Heat 2 tablespoons olive oil, 2 turns of the pan and lightly brown 3-5 minutes. Add shallots and garlic, and toss 2-3 minutes more. Add farro to the pan and combine, remove from heat and dress with lemon juice, herbs and more olive oil to coat, about 2 tablespoons. Season with salt and pepper to taste.
Serve alongside Petite Filet or Venison Loin with Pommery Mustard Cream Sauce.