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Name: Roasted Asparagus and Sweet Onion And Barley Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Sherry Vinegar; up to 3; Romaine or red or green; 1 ts Dijon mustard; Black Pepper freshly ground; 1 c Pearl barley; Extra-Virgin Olive Oil; 3 c Water; 1 lb Asparagus; trimmed; 1 lg Sweet onion (Vadalia or; Coarse salt

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INGREDIENTS

2 tb Sherry Vinegar; up to 3
Romaine or red or green
1 ts Dijon mustard
Black Pepper ; freshly ground
1 c Pearl barley
Extra-Virgin Olive Oil
3 c Water
1 lb Asparagus; trimmed
1 lg Sweet onion (Vadalia or
Coarse salt

Servings

INSTRUCTIONS

Serves 4 to 6. Bring the water to a boil in a medium-sized saucepan. Add about 1/2 teaspoon salt (to taste) and the barley. Lower the heat and simmer, uncovered until just tender, about 35 to 40 minutes. Drain. While the barley is cooking, toss the asparagus and the onion rings with enough oil to coat and sprinkle with a little of the coarse salt. Spread the vegetables on a large sheet pan so they dont touch. Roast in a preheated 425-degree oven about 15 to 20 minutes or until the onions are a caramel brown and the asparagus is tender and is beginning to brown. To make the dressing, whisk together the vinegar and mustard then whisk in about 1/4 cup olive oil. Line a large serving platter or individual plates with the lettuce leaves. Heap the barley on the plates then arrange the roasted vegetables over the barley. Drizzle with the dressing and season with a few grinds of pepper. Serve warm or at room temperature. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen on Apr 25, 1998

NOTES

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Roasted Asparagus and Sweet Onion And Barley Salad

2 tb Sherry Vinegar; up to 3
 Romaine or red or green
1 ts Dijon mustard
 Black Pepper freshly ground
1 c Pearl barley
 Extra-Virgin Olive Oil
3 c Water
1 lb Asparagus; trimmed
1 lg Sweet onion (Vadalia or
 Coarse salt

Serves 4 to 6. Bring the water to a boil in a medium-sized saucepan. Add  about 1/2 teaspoon salt (to taste) and the barley. Lower the heat and  simmer, uncovered until just tender, about 35 to 40 minutes. Drain.    While the barley is cooking, toss the asparagus and the onion rings with  enough oil to coat and sprinkle with a little of the coarse salt. Spread  the vegetables on a large sheet pan so they dont touch. Roast in a  preheated 425-degree oven about 15 to 20 minutes or until the onions are a  caramel brown and the asparagus is tender and is beginning to brown.    To make the dressing, whisk together the vinegar and mustard then whisk in  about 1/4 cup olive oil.    Line a large serving platter or individual plates with the lettuce leaves.  Heap the barley on the plates then arrange the roasted vegetables over the  barley. Drizzle with the dressing and season with a few grinds of pepper.  Serve warm or at room temperature.    Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98    Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 25,  1998

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 4 Servings

Calories: 199
Calories from Fat: 7 (4%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 74.9mg		3 %
Potassium 161.5mg		4 %
Total Carbohydrate 43.7g		13 %
	Dietary Fiber 8.8g	35 %
	Sugars, other 34.8g
Protein 5.7g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 199

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