Barley Salad with Asparagus and Goat Cheese Recipe
This barley salad with asparagus, edamame and goat cheese is fresh, hearty and perfect for spring. Try it today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lecoupdegrace.ca.
Ingredients
- 1 1/2 cup pearl barley
- About 3 cups vegetable broth
- 1/2 cup frozen shelled soybeans (edamame), thawed
- 1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Zest from 1 lemon + juice from 1/2
- 1 tablespoon white wine
- 10 fresh mint leaves, finely chopped
- 10 fresh basil leaves, finely chopped
- 120 g unripened soft goat cheese, crumbled
- Salt and ground pepper
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