Barley salad with asparagus and strawberries

Barley salad with asparagus and strawberries

Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced
Nutritional value / person: 299 kcal
, Fat: 15 g
, Carbohydrate: 31 g
, Protein: 8 g

Spring on a plate. A light and aromatically diverse barley salad with white and green asparagus. It comes with fresh peas and sun-ripened strawberries, and is rounded out by a refreshing mint dressing. Best enjoyed on the terrace at sunset. And in wonderful company.


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:

Betty Bossi Koch-Center

Pearl barley

100 g hulled pearl barley
salted water, boiling
150 g frozen peas, slightly defrosted


1 tbsp olive oil
250 g green asparagus, lower third peeled, cut diagonally into slices approx. 1 cm thick
250 g white asparagus, peeled, cut diagonally into slices approx. 1 cm thick
½ tsp salt
a little pepper


1 tsp mustard
1 tbsp balsamic vinegar
1 tbsp lemon juice
4 tbsp olive oil
1 tsp maple syrup
salt and pepper to taste
1 onion, finely chopped
1 tbsp peppermint, finely chopped


6 strawberries, sliced
2 sprigs peppermint, torn into pieces
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How it's done

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Pearl barley

Add the barley to the boiling salted water, reduce the heat, simmer for approx. 25 mins until just soft. Add the peas and simmer briefly. Drain the barley and peas, transfer to a bowl, allow to cool slightly.


Heat the oil in a non-stick frying pan. Add the asparagus, season and fry for approx. 5 mins., stirring occasionally.


Whisk the mustard, balsamic, lemon juice, oil and maple syrup in a bowl, season. Mix in the onion and mint.


Add the pearl barley and asparagus to the dressing, mix. Garnish the salad with strawberries and mint.


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