Cook the Farro (1 cup) according to package's instructions.
Trim the ends off the Asparagus (1 pound) and cut them diagonally into 2-inch pieces.
In a small bowl, combine Reduced Sodium Soy Sauce (2 tablespoon), Seasoned Rice Vinegar (1 tablespoon), and Fresh Ginger (1 tablespoon). Set aside.
Remove the tails from the Large Shrimp (1 pound).
In a medium sized skillet, heat Vegetable Oil (2 tablespoon) over medium-high heat until hot. Add asparagus and cook until tender, but still crisp, about 5 to 7 minutes. Stir frequently.
Add the Cherry Tomato (1 pint) and cook mixture another 2 to 3 minutes.
Stir in the soy sauce mixture and add shrimp to skillet. Cook for about 1 to 2 minutes to heat through.
Remove from heat and stir in Toasted White Sesame Seeds (1 tablespoon). Toss with cooked farro and sprinkle with Toasted Sesame Oil (1 teaspoon). Serve immediately.