Mushroom Barley and Roasted Aspargus Medley

From Food Network titled Salad not medley. I have doubled the ingredients. I am preparing the barley 24 hours ahead and finishing the asparagus just before dinner. Prep time 20 min, inactive 1 hour, cook 40 min.

Yield: 12 servings
Community Recipe from

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

Preparation

  1. 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. 2. Meanwhile toss mushroom with 4 tbs lemon juice an 1 tsp salt in large bowl. Make vinagrette; add shallot last.
  4. 3. Toss mushroom, barley and dressing together. Stir in the chopped herbs. Set aside for flavors to meld.
  5. 4.Preheat oven to 450*
  6. 5. 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.
April 2012

This recipe is a personal recipe added by pdansby and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mushroom Barley and Roasted Aspargus Medley Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy