for 4 person

Asparagus

500 g	white asparagus, peeled, halved, cut into slices approx. 5 mm thick
2	spring onion, 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 nut, coarsely chopped

Pearl barley

200 g	hulled pearl barley
	salted water, boiling

Salad

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

How it's done

Asparagus

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.

Salad

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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