Yield
6 servings (serving size: 1 cup)

How to Make It

Step 1

Snap off tough ends of asparagus; discard. Cut asparagus into 2-inch pieces.

Step 2

Bring 2 cups water to a boil in a large nonstick skillet. Add asparagus; cook 1 minute or until bright green and crisp-tender. Drain and plunge into ice water; drain.

Step 3

Cook barley according to package directions, omitting salt and fat.

Step 4

While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.

Step 5

Drain barley. Rinse under cold water; drain. Combine asparagus, barley, arugula, and next 3 ingredients in a large bowl. Add dressing; toss gently to coat. Serve at room temperature or chilled.

Oxmoor House Healthy Eating Collection

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