Don't feel tied to farro here - many whole grains would work well: wheat berries, kamut, quinoa, barley. Some of these cook faster too if you're pinched for time. Also keep in mind that this dish doesn't need to be piping hot, except for the egg. The farro mixture is very good at room temperature.
To cook the farro, combine with 2 cups of water in a pot. Add a sprinkle of salt and a swirl of olive oil; bring to boil. Reduce heat to low; cover and simmer for at least 25 and up to 40 minutes, until grains are tender and have absorbed all of the water.
Meanwhile, set a medium pot of water on to boil (for the asparagus) and make the pesto. With a food processor or blender running, add the garlic, crushed red pepper, basil, all but a small handful of the almonds, pecorino cheese, and ½ cup raw asparagus pieces; process to a coarse paste. Add lemon zest and juice, and the olive oil; process until smooth. Add salt to taste. Set aside.
Add asparagus to medium pot of boiling water and blanch just until bright green and crisp tender, 2 to 3 minutes. Drain
In a large serving bowl combine farro, pesto, and asparagus; gently stir to combine. Divide between four serving plates. Divide avocado, feta, and remaining almonds among the four plates, sprinkling them over the top.
For the fried eggs, heat a cast iron or other nonstick skillet over medium heat. Add a tablespoon or more of olive oil to the pan and swirl to coat the bottom. Crack the eggs one by one into the pan, try to give each one its own space. Let the eggs fry, undisturbed, until the whites are set and the outer edges are barely browning. (Flip if you prefer your yolks cooked through) Season eggs with salt and freshly ground black pepper. Crown each serving plate with a fried egg and serve immediately.