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WARM BARLEY, MUSHROOM, AND ASPARAGUS SALAD
4 to 6 servings

Cook:

  • 1 cup pearl barley

Meanwhile, add to a small skillet over medium heat:

  • 3 tablespoons olive oil

Add to the skillet and cook, stirring, until softened, about 2 minutes:

  • 2 shallots, minced

Add and cook, stirring, until the mushroom liquid is evaporated, 3 to 5 minutes:

  • 3 ounces mushrooms, sliced (about 1 cup)

Stir in:

  • Finely grated zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon minced parsley
  • Salt and black pepper to taste

Remove the skillet from the heat. When the barley is tender, drain off any excess liquid, transfer to a large bowl, and cover to keep warm. Return the skillet to medium-high heat and add:

  • 6 ounces asparagus, trimmed and cut on the diagonal into 1-inch pieces (1 ½ cups)

Cook, stirring, until the asparagus is bright-green and tender, about 4 minutes. Toss the asparagus-mushroom mixture with the barley and season to taste. Serve warm.

Salads