Warm Barley, Mushroom, And Asparagus Salad

Let's Cook

1. Step 1.

   Cook: 1 cup pearl barley

2. Step 2.

   Meanwhile, add to a small skillet over medium heat: 3 tablespoons olive oil

3. Step 3.

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

4. Step 4.

   Add and cook, stirring, until the mushroom liquid is evaporated, 3 to 5 minutes: 3 ounces mushrooms, sliced (about 1 cup)

5. Step 5.

   Stir in: Finely grated zest of 1 lemon; 1 tablespoon lemon juice; 1 tablespoon minced parsley; Salt and black pepper to taste

6. Step 6.

   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)

7. Step 7.

   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.