Baked asparagus and pearl barley salad

Baked asparagus and pearl barley salad

Total: 1 hr 15 Min. | Active: 40 Min.
vegetarian, lactose-free
Nutritional value / people: 524 kcal
, Fat: 27 g
, Carbohydrate: 54 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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500 g white asparagus, peeled, halved, cut into slices approx. 5 mm thick
2 spring onions, cut diagonally into pieces approx. 5 cm long, greens cut into rings and set aside
1 red chilli pepper, deseeded, cut into thin rings
½ tbsp honey
2 tbsp olive oil
½ tsp salt

To bake

100 g cashew nuts, coarsely chopped

Pearl barley

200 g hulled pearl barley
salted water, boiling


3 tbsp coarse-grain mustard
3 tbsp white balsamic vinegar
3 tbsp olive oil
¼ tsp salt
½ tsp pepper
1 bunch peppermint, roughly torn
1 bunch dill, roughly torn
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How it's done

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In a bowl, mix the asparagus with all the other ingredients up to and including the salt, transfer to a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C. Add the cashew nuts, mix, cook for a further 15 mins.

Pearl barley

Add the barley to boiling salted water, reduce the heat, simmer for approx. 25 mins. until just soft, drain.


Whisk together the mustard, balsamic and oil in a bowl, season. Add the pearl barley, mix. Mix in the asparagus, herbs and reserved onion greens.

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