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Soak the freekeh in cold water for 5 mins, then drain and rinse again under the tap. Heat 1 tbsp of the oil in a deep saucepan, add the bay leaf, garlic and freekeh , and toast, stirring vigorously, for 1 min or so.
Fill the pan with boiling water, add a generous pinch of salt, bring to the boil and simmer for 15 mins until tender. Add the asparagus for the final 4 mins. Drain and leave to cool. (To speed the cooling, spread out the freekeh on a baking tray. )
Once cooled, put the freekeh in a large mixing bowl. Season and combine with the remaining oil and all the other ingredients, topping with the salsa verde and toasted pine nuts to serve.