Asparagus Lemon Barley Bowls
What You Need
-
1 cup uncooked pearl barley
-
1 lb fresh asparagus, trimmed
-
1 medium lemon (you will use 2 tsp zest and the juice)
-
2 tbsp olive oil
-
1/2 tbsp honey
-
2 tbsp chopped fresh basil leaves
-
2 tbsp chopped fresh mint (plus a few leaves for garnish)
-
3 cups fresh arugula
-
Shaved parmesan cheese, for topping
-
Salt and pepper, to taste
Prep Time: 10 min
Cook Time: 45 min
4
Fresh Asparagus
What You Do
Cook barley according to package instructions. The cooking process typically takes about 45 minutes.
While barley is cooking, preheat the oven to 400°F. Place asparagus on a baking sheet and lightly brush with olive oil. Roast asparagus for 5-6 minutes. The asparagus should be slightly soft.
Allow asparagus to cool before chopping into bite-sized pieces. Once cool, chop and place in a large mixing bowl.
To the bowl, add the olive oil, honey, basil, mint, lemon zest, lemon juice, and arugula. Gently stir to combine.
Add the cooked barley and stir. The bowl can be served warm or chilled. When ready to serve, plate and top with parmesan cheese and mint.
Other Recipes with Fresh Asparagus
