Warm Barley and Roasted Asparagus (Printable Version)
Nutty barley and roasted asparagus with cherry tomatoes, arugula, lemon vinaigrette, feta and toasted almonds.
# Ingredient List:
→ Grains
01 - 1 cup pearl barley
02 - 3 cups vegetable broth
→ Vegetables
03 - 1 bunch (about 1 lb) asparagus, trimmed and cut into 2-inch pieces
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby arugula or spinach
06 - 1 small red onion, thinly sliced
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 1 lemon, zest and juice
09 - 1 tbsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 1/3 cup crumbled feta cheese
13 - 1/4 cup sliced almonds, toasted
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Rinse the barley under cold water. In a medium saucepan, combine the barley and vegetable broth. Bring to a boil, reduce the heat, cover, and simmer for 25 to 30 minutes until tender. Drain any excess liquid.
03 - While the barley cooks, toss the asparagus and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 12 to 15 minutes until tender and slightly caramelized.
04 - In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, Dijon mustard, honey, salt, and pepper until well emulsified.
05 - In a large bowl, combine the warm barley, roasted asparagus and tomatoes, sliced red onion, and arugula. Drizzle with the dressing and toss gently until everything is evenly coated.
06 - Sprinkle with crumbled feta cheese and toasted almonds. Serve warm or at room temperature.
# Expert Advice:
01 -
- The nutty chew of barley paired with sweet roasted asparagus creates a texture combination that makes you forget you are eating something healthy.
- It works just as well warm from the bowl as it does pulled from the fridge the next afternoon for lunch.
- The lemon vinaigrette pulls every single ingredient together without overpowering any of them.
- It is genuinely simple enough for a weeknight but pretty enough to serve at a dinner party without a second thought.
02 -
- Do not skip rinsing the barley because excess starch on the surface will make the salad gummy instead of fluffy and distinct.
- Roasting the vegetables on a crowded pan instead of giving them space will steam them rather than caramelize them, which completely changes the flavor.
- The dressing tastes excessively bright on its own but once it hits the warm barley it mellows beautifully, so trust the process and do not tone it down.
03 -
- Cut all the asparagus pieces to the same size so they roast evenly and you never end up with some stalks mushy while others are still woody.
- Toast the almonds in a dry pan on the stove for two to three minutes, shaking constantly, because burnt almonds taste bitter and will ruin the whole dish.