Mushroom Barley and Roasted Aspargus Medley

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.