Cook the farro in salted water until al dente and drain. Sauté the asparagus in olive oil for 1 minute and set aside. Add the chopped shallot to the pan and sauté until translucent. Add farro, chives, and chili to the pan. Cook until warm and season with salt and pepper. Spoon into bowls and top each bowl with sautéed asparagus and a poached egg. Drizzle with a little olive oil and add more salt, pepper, and chili to taste.