In medium saucepan, place spelt or sorghum, 2 1/2 cups water, and generous pinch of salt. Bring to a boil, reduce heat to maintain a strong simmer, and cook, covered, until tender, about 40 to 55 minutes. Drain well.

Bring medium saucepan of water to a boil over medium-high heat. Using slotted spoon, carefully lower eggs into water one at a time. Cook for 6 1/2 minutes; adjust heat to maintain a gentle boil. Transfer eggs to bowl of ice water and chill for 2 minutes. Gently crack eggs all over and peel. Gently slice eggs in half; yolks will be runny.

Build medium-hot fire in charcoal grill or heat gas grill to medium-high and grease grill grate.

Toss asparagus with 1 tsp oil. Grill until tender and charred in a few spots, turning once, 3 to 4 minutes. If stalks are large, they might take longer to cook.

Brush green onions with remaining 1 tsp oil. Grill, turning once, until grill marks appear and onions are fork-tender all the way through, about 8 minutes.