Add 1 cup farro, 3 cups chicken stock and 1 bay leaf to a medium pot. Bring to a boil, then reduce to a simmer. Add a pinch of salt and continue simmering for about 30 minutes. The farro should be soft but have a slight chew. Remove bay leaf and transfer to a large bowl to cool. In another bowl, whisk together 3 tablespoons olive oil, 2 teaspoons honey, and ½ teaspoons chopped fresh thyme. Pour over farro and toss to evenly coat. Add 2 cups halved Bushel Boy Red Cherry Tomatoes, 2 cups arugula, ½ cup blanched asparagus cut into 2-inch pieces, ½ cup toasted pistachios and ½ cup shaved Parmesan cheese to serve.