In a medium saucepan over high heat, bring two cups of water and Salt (1/4 teaspoon) to a boil. Add the Farro (4 ounce), cover and cook for fifteen minutes. Drain farro and return to the pot. Set aside.
In a second medium saucepan over high heat, add Green Lentils (4 ounce), two cups of cold water, Salt (1/2 teaspoon) and bring to a boil. Reduce heat to a simmer. Cover and allow to cook for fifteen minutes or until cooked through. Drain lentils and return to the pot.
Trim Asparagus (4 ounce) by snapping the thicker bottom ends where they break naturally. Cut the asparagus into one inch pieces, and set aside. Drain the Artichoke Hearts (4 ounce) and set aside.
Remove the Fresh Basil (0.25 ounce) leaves from their stems and discard stems. Stack and roll the leaves and slice very thinly across. Set aside.
In the large bowl, add the juice of Lemon (1), the Dijon Mustard (1 tablespoon), the Garlic (1 clove), Champagne Vinegar (1 tablespoon), Honey (1 tablespoon), Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Slowly drizzle in two tablespoons of olive oil while whisking to create the vinaigrette.
Heat a medium saute pan over high heat with one teaspoon of olive oil. Add the asparagus, artichoke hearts, Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Toss and cook for two to three minutes. Remove from heat and set aside.
Using a colander, drain faro and lentils and add to the bowl with the vinaigrette. Mix to combine. Add in Cherry Tomato (5 ounce), asparagus, artichoke hearts, lemon zest, and half of the basil. Gently mix to combine.
In the center of two plates, place the faro lentil salad. Garnish with Parmesan Cheese (2 tablespoon) and remaining basil.