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Barley and Herb Salad With Roasted Asparagus

5.0(165)

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What’s more, the California chef and teacher John Ash, demonstrating a recipe at the recent “Healthy Kitchens, Healthy Lives” conference at the Culinary Institute of America in Napa Valley – an event that bridges health care, nutrition science and cooking – insists that not only does asparagus taste better when it’s not cooked in or near water, but also that it doesn’t cause that distinctive odor in urine many people experience after eating it. I can’t vouch for the latter claim, but asparagus is intensely delicious when you roast it And it’s a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

by Martha Rose Shulman·published 2014-04-04

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MediterraneanAppetizer, Main Course, Side Dish

Servings

Serves 4 as a main dish salad, 6 as a side

Total time

Calories / serving

453 kcal

Ingredients (15)

serves

1 cup barleybarley
3 cups waterwater
Salt, preferably kosher salt, to tastesalt
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oiloil
Freshly ground pepper to tastepepper
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juicelemon-juice
1 tablespoon sherry vinegarsherry-vinegar
Salt to tastesalt
1 teaspoon lemon zestlemon
1 small garlic clove, puréedgarlic
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustardmustard
6 tablespoons extra- virgin olive oiloil
Lemon wedges or sliced lemon for garnish (optional)lemon

Instructions (4 steps)

01Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto – it’ll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.