Pearled Barley Sauteed With Morels, Green Asparagus, And Wild Garlic

1. 1

   Wash and clean the mushrooms, cut lengthwise in 4 pieces, depending on their size.

2. 2

   Wash the asparagus, and cut off the ends. Finally, cut the remaining stems in 1 centimeter pieces.

3. 3

   Peel and cut the shallot into small chunks.

4. 4

   In a skillet heat 1 tablespoon of olive oil, and brown the shallot, then add the morels.

5. 5

   Season with salt, and cook for about ten minutes, stirring often.

6. 6

   Set aside in a plate.

7. 7

   In the same pan, heat 1 tablespoon of olive oil, and saute the raw asparagus over high heat for 7 to 8 minutes, until slightly crisp. Add the chopped wild garlic leaves.

8. 8

   Season with salt and pepper.

9. 9

   Add morels to the skillet, then pearled barley, and the mascarpone cheese last. Lower the heat, and mix well.

10. 10

    Serve in bowls, and garnish with chervil.

* Per serving · 4 servings · Values may vary.

No additional tips available.