Baked asparagus and pearl barley salad
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Stove
- Colander
- Whisk
- Slotted spoon
- Spoon
Ingredients
- 500 g white asparagus
- 2 spring onions
- 1 red chilli pepper
- ½ tbsp honey
- 5 tbsp olive oil
- ¾ tsp salt
- 100 g cashew nuts
- 200 g hulled pearl barley
- salted water
- 3 tbsp coarse-grain mustard
- 3 tbsp white balsamic vinegar
- ½ tsp pepper
- 1 bunch peppermint
- 1 bunch dill
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