Nordic Spring Grain Salad with Eggs

Simmer the farro in salted water with 1/2 tsp fine sea salt for 25 minutes until the grains are chewy with a slight pop when bitten, then drain and spread on a plate to cool slightly.

Lower the eggs into boiling water and cook for 7 minutes for jammy centers, then transfer to ice water. Snap the woody ends off the asparagus spears and blanch in the same water for 90 seconds until bright green and crisp-tender, then shock in ice water.

Thinly slice the radishes, toss with the apple cider vinegar and sugar, and let sit for 10 minutes until they turn rosy pink and taste tangy-sweet.

Whisk together the Dijon mustard, juice of the lemon, 2 tbsp extra virgin olive oil, 1/4 tsp fine sea salt, and 1/4 tsp black pepper until the dressing emulsifies into a silky, sharp coating.

Toss the farro with the vinaigrette, arrange the blanched asparagus spears alongside, drain and scatter the pickled radishes over the top, halve the eggs to reveal their jammy golden yolks, drizzle with the remaining 1 tbsp olive oil, season with the remaining 1/4 tsp black pepper, and finish with the chopped fresh dill.