Lemony Barley Salad with Asparagus

1. 1
   boil · ~30 min

   Cook the barley.

   1.Bring 3 cups water and a pinch of salt to a boil in a medium saucepan.

   2.Add rinsed pearl barley, reduce heat to low, cover, and simmer until tender but chewy (25-30 minutes).

   3.Drain any excess water and set aside to cool.

   TIPToast the barley in a dry pan for 2 minutes before boiling for a nuttier flavor.
2. 2
   other · ~3 min

   Blanch the asparagus.

   1.Bring a large saucepan of water to a rolling boil and add a pinch of salt.

   2.Drop in asparagus pieces and cook until bright green and crisp-tender (1-2 minutes).

   3.Immediately transfer to an ice bath to stop cooking. Drain well.

   TIPThe ice bath locks in the vibrant green color — don't skip it.
3. 3
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, combine lemon juice, lemon zest, olive oil, minced garlic, and dijon mustard.

   2.Add a pinch of salt and black pepper.

   3.Whisk until emulsified and smooth.
4. 4
   assemble · ~3 min

   Assemble the salad.

   1.In a large mixing bowl, combine cooked barley, blanched asparagus, red onion, and cherry tomatoes.

   2.Pour dressing over the mixture and toss gently to coat everything evenly.

   3.Fold in fresh parsley and mint.

   TIPToss while barley is still slightly warm — it absorbs the dressing better.
5. 5
   garnish · ~1 min

   Garnish and serve.

   1.Transfer salad to a serving platter or bowl.

   2.Scatter crumbled feta cheese generously over the top.

   3.Serve at room temperature or chilled.

   TIPLet the salad rest for 10 minutes before serving so the flavors meld.

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