Mushroom Barley and Roasted Aspargus Medley |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 1/2 cup(s) pearl barley rinsed |
4 sprig(s) thyme plus 2 tbs minced leaves fresh |
6 sprig(s) flat-leaf parsley |
4 wheel(s) lemons zest large strips |
20 ounce(s) button mushrooms 8 cups trim, thin sliced |
2/3 cup(s) lemon juice freshly squeezed |
4 teaspoon(s) kosher salt |
1 teaspoon(s) black pepper fresh |
2/3 cup(s) evoo plus more for asparagus |
1 whole(s) shallot |
4 bunch(es) asparagus, about 4 pounds woody stems trimmed |
Directions:
1. , Cover barley with few inches of water and salt generously. Tie Thyme, parsley, bay
2. leaf w/twine and add to pot with lemon zest. Simmer about 30 minutes, drain, remove herbs and zest.
3. Meanwhile toss mushroom with 4 tbs lemon juice an 1 tsp salt in large bowl. Make vinagrette; add shallot last.
4. Toss mushroom, barley and dressing together. Stir in the chopped herbs. Set aside for flavors to meld.
5. Preheat oven to 450*
6. Spread spears in single layer in shallow baking pan, drizzle with ooil, sprinkle with salt, roll to coat evenly. roast about 10 min giving pan a good shake half way through. spread asparagus on platter, son barley medley on top.
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