In a large pot, add the wheat berries and water. Simmer for 1-2 hours. You can soak the berries for a few hours or overnight and the cooking time will be less. Watch the pot toward the end and add more water if necessary. When the berries are chewy, they’re done.
Drain the berries and cool.
If you want to lightly grill the asparagus, cut off the woody portion, place on a baking sheet and toss with a drizzle of olive oil, and a little salt and pepper. Roast to your decided doneness. It should retain the green color and be a little crisp but tender. Cool.
If you want the asparagus raw, chop off the woody ends and shop into bite-sized pieces.
Place in a large mixing bowl.
Add the strawberries, parsley, and cooled berries and asparagus.
In a small bowl, whisk together lemon juice, honey olive oil, and salt and pepper to taste.
Pour over veggies, fruit and herbs, mixing well.
This salad needs time for the flavors to blend so make it early the day you want to serve it, or the day before.
Bring the salad and burrata to room temperature before serving. Taste to adjust salt and pepper, if necessary.
To serve: Serve in individual bowls topped with a portion of burrata, 1/8th of a large ball or ¼ of a small ball.
