| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Grains and, Main dishes, Vegetarian, Salads | 4 | Servings |
INGREDIENTS
| 3 | c | Water |
| Coarse salt | ||
| 1 | c | Pearl barley |
| 1 | lb | Asparagus; trimmed |
| 1 | lg | Sweet onion (Vadalia or Walla Walla); peeled and cut into 1/2-inch rings |
| Extra-virgin olive oil | ||
| 2 | tb | Sherry Vinegar; up to 3 |
| 1 | ts | Dijon mustard |
| Freshly ground black pepper to taste | ||
| Romaine or red or green lettuce leaves; rinsed and dried for lining the plates |
INSTRUCTIONS
Serves 4 to 6. Bring the water to a boil in a medium-sized saucepan. Add about 1/2 teaspoon salt (to taste) and the barley. Lower the heat and simmer, uncovered until just tender, about 35 to 40 minutes. Drain. While the barley is cooking, toss the asparagus and the onion rings with enough oil to coat and sprinkle with a little of the coarse salt. Spread the vegetables on a large sheet pan so they don't touch. Roast in a preheated 425-degree oven about 15 to 20 minutes or until the onions are a caramel brown and the asparagus is tender and is beginning to brown. To make the dressing, whisk together the vinegar and mustard then whisk in about 1/4 cup olive oil. Line a large serving platter or individual plates with the lettuce leaves. Heap the barley on the plates then arrange the roasted vegetables over the barley. Drizzle with the dressing and season with a few grinds of pepper. Serve warm or at room temperature. Recipe by: Cooking class at Byerly's with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 25, 1998
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