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Barley Salad with Asparagus & Herbs

Barley Salad with Asparagus & Herbs | Delightful Crumb

I Go Down to the Shore

by Mary Oliver

I go down to the shore in the morning
and depending on the hour the waves
are rolling in or moving out,
and I say, oh, I am miserable,
what shall—
what should I do? And the sea says
in its lovely voice:
Excuse me, I have work to do.

Barley Salad with Asparagus & Herbs | Delightful Crumb

Barley Salad with Asparagus & Herbs

This is the sort of thing I love eating in during this season—a big, hearty grain salad full of the best of early springtime produce, rich and creamy from the avocado and bright with lemon and lots of herbs. Think of this more as a template than anything else, and assemble something similar with whatever you have on hand. Wheat berries or brown rice would stand in nicely for the barley, and any nut or seed would be delicious here. A handful of arugula would be a welcome addition, and no one could scoff at an egg atop the whole thing.

1 cup hulled barley

3 cups water

Sea salt

3 stalks green garlic, sliced thinly

Olive oil

1 bunch asparagus, trimmed and cut on the bias into 1-inch pieces

White wine

1/2 cup chopped soft herbs, like parsley, dill and chives

Juice of 1 lemon

Freshly cracked black pepper

1 small avocado, sliced

1/4 cup blanched almonds, toasted

Feta, crumbled (optional)

To cook the barley, combine the barley, water and a pinch of salt in a medium pot. Bring to a boil over high heat, then reduce the heat to low, cover and simmer. Start checking for doneness around 40 minutes. Add more water to the pot if needed. The barley is done when it is soft but still retains some chew. If the barley is cooked but there is still water in the pot, drain in a colander. Fluff the barley, then set aside to cool while you prep the remaining ingredients.

In a sauté pan over medium-low heat, warm a thin layer of olive oil. Add the sliced green garlic and a pinch of salt. Sauté for several minutes, until the garlic is cooked through. Taste a piece—it should no longer be crunchy, and the garlicky bite should be softened. Add the asparagus and a splash of white wine and cook for about 1 minute more, until the liquid has cooked off and the asparagus is bright green. Allow to cool slightly.

In a large bowl, combine the cooked barley, green garlic and asparagus mixture, herbs, lemon juice and a long pour of olive oil. Season to taste with salt and pepper.

Top with the sliced avocado, almonds and feta, if using.

4 Comments (Add Yours)

  1. Such a perfect summer salad; a bowl of pure goodness.

  2. Just in time! My husband loves an old asparagus/lemon/herb pasta recipe and always asks for it, but this is a wonderful update. Thanks!

  3. Your writing is so adorable. Love the Mary Oliver poem to start it off. Not sure of the connection, but still. Are we still neighbors?

  4. Lovely lady, I keep thinking about what a luxury it was to get to spend a long, leisurely, and delicious meal with you last month!
    Your asparagus salad looks so so good… I often make an asparagus/grain/feta/citrus/herb thing, but I’ve never thought to add avocado… such a good creamy addition!
    Hope you’re well,
    xoxox
    E