Mushroom Barley and Roasted Asparagus Salad Recipe | Food Network UK
This mouth-watering recipe is ready in just 1 hour and the ingredients detailed below can serve up to 6 people.
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Ingredients
- 3/4 cup pearl barley, rinsed
- 2 sprigs fresh thyme, plus 1 tablespoon minced leaves
- 3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves
- 1 bay leaf
- 2 lemons, zest peeled in large strips
- 10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)
- 1/3 cup freshly squeezed lemon juice
- 2 teaspoons salt
- 2 teaspoons Dijon mustard
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil, plus more for cooking the asparagus
- 1/2 medium shallot, minced
- 2 bunches medium asparagus, woody stems trimmed (about 2 pounds)
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