In a medium saucepan, combine vegetable stock, farro, kosher salt, and optional bay leaves. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, covering the pan partially. Cook uncovered for about 30 minutes, or until the farro is tender and the liquid has absorbed, then remove the bay leaves.

Preheat your oven to 400°F (200°C). Wash and trim the asparagus and broccolini, and slice the radishes. Toss these vegetables together in a mixing bowl with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them evenly on a baking sheet and roast for about 15 minutes, or until they are lightly charred and tender.

In a small bowl, whisk together the remaining olive oil, stoneground mustard, and freshly squeezed lemon juice. Add a pinch of salt and a splash of water to achieve your desired consistency.

In a large mixing bowl, combine the cooked farro with the roasted asparagus, broccolini, and radishes. Drizzle the mustard dressing over the salad and toss gently to combine all ingredients evenly.

Serve your Spring Farro Salad immediately for the best flavor and warmth, or refrigerate it for up to 3 days. If serving chilled, allow the salad to rest in the fridge for about 30 minutes.