BARLEY AND ROASTED ASPARAGUS AND MUSHROOMS ENJOY DAN:

BARLEY SALAD WITH ROASTED ASPARAGUS AND MUSHROOMS by CHEF DAN

Serves 4

INGREDIENTS:

1 cup pearl barley, rinsed

3 cups chicken broth

2 springs fresh thyme, plus 1 tablespoon leaves, minced

3 bay leafs

2 lemons, zest peeled in large strips

10 baby portabella mushrooms, trimmed and halved

1 onion, thinly sliced

1 bunches of asparagus, stems trimmed, and on the bias in 3rds

10 cherry tomatoes, halved

2 tablespoons white balsamic vinegar, divided

4 tablespoons olive oil, divided

2 garlic cloves, minced

Sea salt and ground pepper to taste

1/4-cup olive oil

DIRECTIONS:    (PRE-HEAT OVEN TO 400 DEGREES)

1.   Place barley and broth in a 2 quart saucepan and bring to a boil.

2.   Add thyme springs, bay leafs and lemon zest to the pot.

3.   Reduce heat, cover and simmer on low, stirring occasionally, for 40-50 minutes.

4.   Drain and remove herbs and zest.

5.   Then spread out onto a bowl to cool.

6.   In a bowl add mushrooms, onion, asparagus, and cherry tomatoes; add 2 tablespoon olive oil, 1 tablespoon balsamic vinegar, and salt.

7.   Toss to coat.

8.   In pre-heated oven place vegetables on a baking sheet sprayed with Pam.

9.   Roast in the oven until the asparagus are tender and tomatoes begin to caramelize, about 20-25 minutes.

10.                Add to bowl with barley.

11.                Whisk together reaming oil, vinegar, minced garlic and season with salt and pepper.

12.                Add to the barley mixture and stir to combine.

ENJOY DAN:                              BON-APPETITE!!