Roasted Asparagus with Barley and Herb Salad
by Sigona's Home Deliveries: May 19, 2021
Looking for an easy weeknight meal? Look no further than this insanely delicious roasted asparagus with barley and herb salad! This dish can be made as a main vegan/vegetarian dish or as a side and perfectly highlights the delicious flavor of the fresh, local California-grown asparagus that we’re getting right now. This recipe comes from the Martha Rose Shulman at NYT Cooking.
Ingredients:
- 1 cup barley
- 3 cups water
- 1 pound thick-stemmed asparagus
- 2 tablespoons olive oil
- ½ cup chopped fresh herbs (parsley, marjoram, chives, and thyme)
- Salt & peppers
Vinaigrette:
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon lemon zest
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 6 tablespoons olive oil
Instructions:
- In a saucepan over medium-high heat, add the barley and toss for 3-4 minutes until the grains begin to toast. Next, add 3 cups of water, bring to boil, add salt to taste, cover and simmer for 45-50 minutes. When finished, drain off the remaining liquid, shake in a strainer, and return the barley to the pot off heat. Allow the barley to cool for about 15 minutes.
- While the barley is simmering, preheat the oven to 425 degrees Fahrenheit. Line the baking sheet with parchment and prep the asparagus by cutting off the woody ends.
- Toss the asparagus with olive oil, salt and pepper. Add the asparagus to the baking sheet and place in the oven. Roast for about 12-15 minutes until they begin to shrivel.
- Combine and whisk together the lemon juice, vinegar, salt, lemon zest, garlic, mustard, and olive oil. Set aside.
- Finally, transfer the cooked barley into a large bowl, add the herbs and vinaigrette, and toss together until evenly coated. Plate and top with roasted asparagus.