How to Make It
Snap off tough ends of asparagus; discard. Cut asparagus into 2-inch pieces.
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.
Cook barley according to package directions, omitting salt and fat.
While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.
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