Mushroom Barley and Roasted Asparagus Salad

Name: Mushroom Barley and Roasted Asparagus Salad
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 907 grams bunches medium asparagus, woody stems trimmed (about; 1 bay leaf; 6 servings Freshly ground black pepper; 946 milliliters 10 ounces button mushrooms, trimmed and thinly sliced (about; 2 teaspoons Dijon mustard; 3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves; 2 sprigs fresh thyme, plus 1 tablespoon minced leaves; 2 teaspoons kosher salt; 79 milliliters freshly squeezed lemon juice; 2 larges lemons, zest peeled in large strips; 79 milliliters extra-virgin olive oil, plus more for cooking the asparagus; 177 milliliters pearl barley, rinsed; 1 mediums shallot, minced

Mushroom Barley and Roasted Asparagus Salad is a vegan side dish. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 13g of fat, and a total of 246 calories. 11 person have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Easter. A mixture of pearl barley, thyme, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Put the barley in a medium pot with water to cover by a few inches and salt it generously. Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel. Simmer, stirring occasionally, until tender, about 30 minutes.

Ingredients you will need

Fresh Thyme

Lemon Peel

Bay Leaves

Parsley

Barley

Water

Salt

Equipment you will use

Kitchen Twine

Pot

Drain and remove the herbs and lemon.

Ingredients you will need

Herbs

Lemon

Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl.

Ingredients you will need

Lemon Juice

Mushrooms

Salt

Equipment you will use

Bowl

Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette.

Ingredients you will need

Lemon Juice

Vinaigrette

Olive Oil

Mustard

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add the shallots.

Ingredients you will need

Shallot

Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to come together.

Ingredients you will need

Mushrooms

Barley

Herbs

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly. Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.

Ingredients you will need

Asparagus

Olive Oil

Shake

Roll

Salt

Equipment you will use

Baking Pan

Spread the roasted asparagus on a serving platter. Spoon the barley salad on top and serve.

Ingredients you will need

Asparagus

Barley

Spread

Per Serving: Calories: 258; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 7 grams; Total carbohydrates: 29 grams; Sugar: 4 grams; Fiber: 8 grams; Cholesterol: 0 milligrams; Sodium: 689 milligrams

Ingredients you will need

Sugar