Fill a medium sized pot with water, add the farro and salt and bring to a boil. Cook for 18 minutes.

Use a vegetable peeler to shave the asparagus.

Add the extra virgin olive oil, asparagus and garlic clove to the skillet. Cook for 1 minute over medium heat, stirring occasionally. Discard the garlic.

When the farro is done, drain and divide the farro into two bowls. Drizzle with extra virgin olive oil and balsamic vinegar. Stir to combine.

Top farro with the asparagus, chopped basil and feta.

Bring a small pot of water to boil. Add the white vinegar and reduce the heat to a low simmer. Crack one egg into a small bowl. Now stir the water with a spoon to create a vortex and gently lower the egg into the water. This will help the yolk to be covered by the egg white.

Cook for 3 minutes or until the egg white has harden up. Remove with a slotted spoon and pat dry with a paper towel. Repeat for the second egg.

Add the poached eggs to the bowls and top with a sprinkle of gomasio, salt and pepper.