This hearty and full of vibrant tastes and contrasting textures salad can be eaten as an independent dish or as a side dish for meat. It is prepared simply, but it looks very festive thanks graceful asparagus arrows adorning him. Asparagus pre fried with olive oil in the oven and then covered boiled pearl barley salad mixed with thinly sliced raw champignons and amazing vinaigrette dressing based on Dijon mustard, olive oil and lemon juice. value of one serving: (total 6) Calories 258, total fat 14 g., saturated fats, proteins 7 g, carbohydrates 29 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 2 hours. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. washed pearl barley
- 2 sprigs of fresh thyme + 1 tbsp. l shredded leaves thyme
- 3 sprigs of fresh parsley + 1/3 tbsp. chopped leaves
- 1 bay leaf
- Zest of 2 lemons, cut in wide stripes
- 280 gr mushrooms, chopped and thinly sliced (approximately 4 Art.)
- 1/3 Art. freshly squeezed lemon juice
- 2 tsp coarse salt
- 2 tsp Dijon mustard
- 1/3 Art. olive oil + optional for frying asparagus
- Half shallot, medium chopped
- 2 bunches of medium asparagus, cut the stems hard (approx. 1 kg.)
Recipes with similar ingredients: pearl barley, champignon mushrooms, asparagus, lemon juice, Dijon mustard, shallots, bay leaf, thyme
Recipe preparation:
- Pour the pearl barley into a medium-sized pot and pour water, so that it covers a few centimeters of barley. Generously salt it. Tie sprigs of thyme, parsley and bay leaf together a piece of kitchen thread and put in a pan with lemon zest. Cook, stirring occasionally, until tender, about 30 minutes. Drain and remove herbs and zest.
- Meanwhile, in a large bowl, mix the mushrooms with 2 tbsp. l lemon juice and 0.5 tsp salt. Mix the remaining lemon juice in a small bowl with mustard, remaining salt and black pepper over to taste. Mix in the olive oil gradually, starting with a few drops, and then pour in an even stream, whipping the remaining oil, to get a homogeneous, slightly thick vinaigrette dressing. Add shallots.
- Mix mushrooms, barley and dressing. Mix shredded greenery. Leave at room temperature for about 1 hour to all the flavors are mixed.
- Preheat the oven to 230 ° C. Lay the asparagus in one layer in shallow baking dish, drizzle with olive oil, sprinkle salt and mix to coat thoroughly. Fry the asparagus in until it becomes softer and slightly browned, about 10 minutes, shaking well in the middle of baking.
- Put the fried asparagus on the dish. Put on top a salad of pearl barley and serve.
