Shaved Asparagus & Barley Bowl With Orange-Balsamic Vinaigrette
20m prep 0s cook 20m ready
A fresh spring bowl featuring shaved asparagus, pearl barley, and a citrusy orange-balsamic vinaigrette. Packed with vegetables and plant-based protein, it's a light and nutritious meal.
Ingredients
- 1 bunch asparagus ends trimmed
- 59.1 ml red onion thinly sliced
- 59.1 ml pine nuts
- 14.8 ml extra-virgin olive oil
- 14.8 ml freshly squeezed lemon juice
- sea salt
- freshly ground black pepper
- 473 ml cooked pearl barley
- 2 spinach roughly chopped
- 237 ml green peas
- 118 ml radish sliced
- 0.5 lemon halved
- 118 ml Orange-Balsamic Vinaigrette
- 1 small navel orange juiced
- 44.4 ml extra-virgin olive oil
- 14.8 ml balsamic vinegar
- 4.93 ml pure maple syrup
Nutrition (per serving, estimated)
Estimated based off 14 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 193 mg
- Iron: 10.1 mg
- Magnesium: 278 mg
- Phosphorus: 698 mg
- Potassium: 1483 mg
- Zinc: 7.02 mg
Let's Cook
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Step 1.
Shave each asparagus stalk with a sharp peeler to create thin, wide strands. In a medium bowl, combine the shaved asparagus, ¼ cup thinly sliced red onion, ¼ cup pine nuts, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, a pinch of salt, and a pinch of black pepper. Toss well to coat.
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Step 2.
In a small bowl, whisk together the juice from 1 small navel orange (about ¼ cup), 3 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon maple syrup, a pinch of salt, and a pinch of black pepper. Taste and adjust seasoning if desired.
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Step 3.
Assemble each bowl with half of the 2 cups cooked pearl barley, the asparagus salad, 2 handfuls roughly chopped spinach, 1 cup green peas, and ½ cup sliced radish. Garnish each bowl with a lemon wedge and drizzle with the Orange-Balsamic Vinaigrette.
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