Roasted Asparagus with Barley Mushroom Salad

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Roasted Asparagus

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*2 bunches Asparagus Spears, snapping or cutting off about 2-3 inches of the hard ends, blanched-just until they turn a bright green (Blanching is dropping asparagus in a stock pot of boiling water for about 2-3 minutes, then remove from boiling water and place in a bowl of ice water to cool them quickly.)

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*3-4 tablespoons Extra Light Olive Oil

*1-2 tablespoons minced Shallots or Green Onions

*Sea Salt and freshly Ground Pepper

*chopped Flat Leaf Parsley, garnish

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After blanching asparagus, place asparagus spears (single layer) on Silpat or aluminum foil lined 1/2 baking sheet. Drizzle asparagus with olive oil, rolling them in the oil until all the asparagus in coated in oil. Then sprinkle with the minced onions, salt and pepper. Roasted in a 450* F. oven for 10 minutes, moving them around half way through roasting.

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Divide asparagus onto 6 serving plates and top with barley mushroom salad. Garnish with chopped parsley.

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Barley Mushroom Salad

Quick Barley

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*1 cup Quick Barley, like Quaker Brand

*2 cups Water

*1 Bay Leaf

*2 sprigs Fresh Thyme

*3 Stems Flat Leaf Parsley

*Zest Strips of 2 Lemons

*Herb Muslin Bag or Cheese Cloth Pouch

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Make barley according to directions-except add the bay leaf, thyme, parsley and lemon zest and place in a herb bag or make your own with 7×7 square piece cheese cloth (place in the center of cheese cloth the bay leaf, thyme, parsley and lemon zest strips) and tie with kitchen twine making a pouch. Place the bag or pouch into water along with the barley before cooking. Remove the bag/pouch after barley is cooked (Our barley Cooked for 10-12 minutes and then we removed sauce pan/cooked barley from heat and allowed it to rest or sit for 5 minutes.)

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Sautéed Mushrooms

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*4 cups sliced Portobello Mushrooms

*3 tablespoons Extra Light Olive Oil

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In a heated cast iron skillet on medium-low heat add the olive oil and sliced mushrooms, cook them until juices are released and most of the juices are cooked away about 4-8 minutes.

Dressing:

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*1/4-1/3 cup Fresh Lemon Juice, start with 1/4 cup taste as you go, add more as needed

*2 teaspoons Dijon Mustard

*Kosher Salt or Sea Salt

*Freshly Ground Black Pepper

*1/4-1/3 cup Extra Light Olive Oil, added slowly while whisking the above ingredients

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In a small food processor or whisk together the above ingredients.

To make the salad add the flavored barley, sautéed mushrooms and dressing tossing together and divide the barley mushroom salad on top of the 6 serving plates with asparagus and garnish with chopped flat leaf parsley.

Recipe adapted from Food Network Kitchen

Enjoy!

Lindy