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1
Heat a 3- quart saucepan over medium-high heat and add barley.
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2
Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn.
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3
Add water and bring to a boil.
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4
Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy).
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5
Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto itll keep for a day in the refrigerator).
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6
Shake strainer and return barley to the pot.
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7
Cover pot with a clean dishtowel and return the lid.
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8
Allow barley to sit for 10 to 15 minutes.
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9
Meanwhile, roast asparagus and make dressing.
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10
Preheat oven to 425 degrees F. Line a baking sheet with parchment.
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11
Snap off woody ends of the asparagus and place on parchment-lined baking sheet.
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12
Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands).
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13
Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven.
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14
Roast for about 12 minutes, or until tender and beginning to shrivel.
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15
It should be browned in spots.
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16
Remove from heat.
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17
Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard.
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18
Whisk in olive oil.
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19
Transfer cooked barley to a large bowl.
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20
Add herbs and vinaigrette and toss together until barley is evenly coated with dressing.
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21
Arrange on a platter or on plates.
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22
Lay stalks of roasted asparagus on over the top, and serve.
