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1
Put the barley in a medium pot with water to cover by a few inches and salt it generously.
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2
Tie the thyme sprigs, parsley stems, and bay leaf together with a piece of kitchen twine and add to the pot, along with the lemon peel.
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3
Simmer, stirring occasionally, until tender, about 30 minutes.
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4
Drain and remove the herbs and lemon.
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5
Meanwhile, toss the mushrooms with 2 tablespoons of the lemon juice and 1/2 teaspoon of the salt in a large bowl.
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6
Whisk the remaining lemon juice with the mustard, remaining salt, and pepper, to taste, in a small bowl.
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7
Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette.
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8
Add the shallots.
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9
Toss the mushrooms, barley, and the dressing together.
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10
Stir in the chopped herbs.
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11
Set aside at room temperature for about 1 hour for the flavors to come together.
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12
Preheat the oven to 450 degrees F.
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13
Spread the spears in a single layer in a shallow baking pan, drizzle with olive oil, sprinkle with salt, and roll to coat thoroughly.
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14
Roast the asparagus until lightly browned and tender, about 10 minutes, giving the pan a good shake about halfway through.
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15
Spread the roasted asparagus on a serving platter.
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16
Spoon the barley salad on top and serve.
