As soon as oven is hot, toss strawberries with 1/2 teaspoon olive oil and a pinch of salt, then spread on a nonstick pan. Roast for 20-25 minutes, or until caramely, soft and juicy. While strawberries and farro are cooking, heat a small skillet over medium heat, add remaining olive oil, onions, asparagus and a pinch of salt, and saute until soft, about 6-8 minutes.