Cook the wheat berries either in a rice cooker (best if it has a brown rice setting which cooks a bit longer) or with the traditional method on the stove top. If cooking in a pot, soak the wheat for 8-12 hours in cold water. Drain, and add to a medium sized pot. Cover with water and bring to a simmer. Cook for 45 minutes to an hour or until tender. Drain and spread out on a sheet pan to cool. If cooking in a rice cooker, when done, spread on a sheet pan to cool.

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Blanch the corn in the water for about 5 minutes and shock in the ice water to chill and stop the cooking. In the same pot of water, drop in the asparagus and blanch for 2-4 minutes until tender (depending on the size of the asparagus). Shock the asparagus in the ice water.

Cut the corn off the cob. Cut the asparagus into 2" lengths on the diagonal. Dice the tomato.

Mix the pesto vinaigrette. The recipe can be found here: pesto vinaigrette

In a large bowl, combine the cooked wheat berries with the vegetables and dress with the vinaigrette. Add salt and pepper to taste.