DO AHEAD:

Cook the farro in 4 cups lightly salted boiling water until al dente. Strain and cool on a tray. Keep in the refrigerator until ready to use.

Toast the pistachios in the oven at 350° for 5 minutes, or until they have just a slight hint of color. Cool and roughly chop. Keep in an airtight container until ready to use.

Place ricotta into cheesecloth. Tie into a tight bundle, place in a strainer set over a bowl and press lightly using a plate weighted with a can for at least 2 hours, possibly overnight depending on the moistness of the ricotta.

DAY OF:

Finely chop the herbs and mix together (you should have 3 tablespoons total).

Place the drained ricotta into the bowl of a stand mixer, and whisk on high for 1 minute. Add 3 tablespoons olive oil, and whisk for an additional minute. Add ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1½ tablespoons chopped herbs and ½ tablespoon lemon zest. Whisk just until evenly incorporated. Hold the mixture in the fridge.

Place the cooked farro into a bowl and toss with 1 teaspoon Meyer lemon zest, 1 teaspoon Meyer lemon juice and 1 tablespoon olive oil; hold.

Rinse the asparagus and remove the woody bottoms. Do a couple test strips with your mandoline to get the right width (the lengthwise slices should not be “see through” but also not so thick that they are stiff), and then carefully shave the 2 bunches into a large bowl.

TO SERVE

Sprinkle 1 teaspoon salt over the shaved asparagus and lightly toss. Let sit for a few minutes in the fridge while you make the pistachio dressing.

Place the chopped pistachios in a small bowl; add the remaining chopped herbs and lemon zest, 2 tablespoons lemon juice and 4 tablespoons extra-virgin olive oil. Season with salt and mix together.

Add the arugula and 2 tablespoons of the pistachio dressing into the bowl with the asparagus and toss lightly.

Place a heaping tablespoon of the ricotta on each of 6 serving plates. Gently spread the ricotta over the plates, then cover with equal amounts of the asparagus and arugula mixture. Sprinkle 3 tablespoons of the farro over each salad. Spoon 2–3 smaller drops of the ricotta alongside and over the salad, then drizzle each plate with the remaining pistachio dressing.

Garnish with nasturtium blossoms, or other edible blossoms of the season.

Serve immediately.