Warm Barley Roasted Asparagus (Printable Version)

Hearty barley meets roasted asparagus in this wholesome salad with zesty lemon dressing.

# Ingredient List:

→ Grains

01 - 1 cup pearl barley
02 - 3 cups vegetable broth or water

→ Vegetables

03 - 1 bunch (about 1 lb) fresh asparagus, trimmed and cut into 2-inch pieces
04 - 1 cup cherry tomatoes, halved
05 - 2 cups baby spinach, roughly chopped
06 - 1 small red onion, thinly sliced

→ Dressing

07 - 1/4 cup extra virgin olive oil
08 - 2 tbsp freshly squeezed lemon juice
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 garlic clove, minced
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 1/4 cup crumbled feta cheese (optional)
14 - 2 tbsp toasted sliced almonds
15 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F.
02 - Rinse barley under cold water. In a medium saucepan, combine barley and vegetable broth or water. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until tender but still chewy. Drain any excess liquid and fluff with a fork.
03 - Arrange asparagus on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 12-15 minutes, tossing once, until tender and lightly browned.
04 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
05 - In a large bowl, combine cooked barley, roasted asparagus, cherry tomatoes, spinach, and red onion. Pour over the dressing and toss gently to combine.
06 - Transfer to a serving platter. Top with crumbled feta, toasted almonds, and fresh parsley. Serve warm.

# Expert Advice:

01 -
  • The warm barley creates this incredible comfort food base while keeping things light enough for any season
  • You get that perfect crunch from roasted asparagus and toasted almonds that makes every bite interesting
02 -
  • The salad tastes infinitely better when the barley is still slightly warm—it helps the dressing coat everything and softens the spinach just right
  • Don't skip toasting the almonds, even if it feels like an extra step—that minute in a dry pan completely transforms their flavor
03 -
  • Spread the barley on a baking sheet after cooking to cool it slightly and prevent it from becoming gummy
  • Let the roasted asparagus sit for about 5 minutes before adding it to the salad so it doesn't wilt the spinach too much

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