Mushroom Barley and Roasted Asparagus Salad

Total Time:
2 hr
20 min
1 hr
40 min

6 servings

  • 3/4 cup pearl barley, rinsed
  • 2 sprigs fresh thyme, plus 1 tablespoon minced leaves
  • 3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
  • 1 bay leaf
  • 2 lemons, zest peeled in large strips
  • 10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
  • 1/3 cup freshly squeezed lemon juice
  • 2 teaspoons kosher salt
  • 2 teaspoons Dijon mustard
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
  • 1/2 medium shallot, minced
  • 2 bunches medium asparagus, woody stems trimmed (about 2 pounds)
  • 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. Drain and remove the herbs and lemon.

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

  • 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.

  • Preheat the oven to 450 degrees F.

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

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

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