Half fill a medium saucepan with water, add 1/2 a tsp of sea salt, and bring to the boil. Stir in the spelt and return to a simmer. Cook for about 20 minutes, or until the spelt is just tender, stirring occasionally, then drain through a sieve under running water until cold. Drain well, then tip into a large serving bowl or platter.
While the spelt is cooking, cut the asparagus into 4cm lengths on the diagonal. Half fill a large saucepan with water and bring to the boil. Add the asparagus and bring back to the boil. Immediately take off the heat (you want the asparagus to be quite crisp), drain in a colander under running water until completely cold, and add to the spelt.
Cook the peas in the same way if frozen (if fresh they will need to simmer for about 5 minutes, until tender), and when cold, add them to the spelt and asparagus, with the mint, parsley, olive oil and lemon juice, and toss well together. Season to taste and toss very lightly again. Scatter the pea shoots over the salad, fold in gently and serve.