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Baked asparagus and pearl barley salad
40 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 524
  • Fat about 27g
  • Carbohydrates about 54g
  • Protein about 14g
This is needed
This is needed for 4 people
  • 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
  • 0.5 tbsp honey
  • 2 tbsp olive oil
  • 0.5 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
  • 0.25 tsp salt
  • 0.5 tsp pepper
  • 1 bunch peppermint, roughly torn
  • 1 bunch dill, roughly torn
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And that's how it's done
And that's how it's done
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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