Main Dishesbonappetit4.6
Lemony Spring Vegetable and Barley Bowl
Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.
👥 4 Servings👤 Carla Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat oil in a medium pot over medium. Cook asparagus, stirring often, until softened and bright green, about ⏱️ 5 minutes. Transfer to a plate; set aside.
2
Increase heat to medium-high and add barley to pot. Cook, stirring often, until lightly browned, about ⏱️ 4 minutes. Add potlikker and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; bring to a boil. Reduce heat, cover pot, and simmer until barley is tender and doubled in size and liquid is absorbed, 25–⏱️ 30 minutes.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
3
Uncover pot and stir in peas. Cook until peas are tender and bright green, about ⏱️ 4 minutes. Stir in lemon juice and reserved asparagus; season with salt and pepper.
4
Divide barley among bowls. Top with lemon zest and mint. Editor’s note: Head this way for more of our favorite barley recipes →
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