Spring Barley and Vegetables

4

Portions

45 MIN

Preparation time

Low

Difficulty

Ingredients

Barley
2 cups barley
1 Spanish onion
4 garlic cloves
1 bunch thyme
1 quart water
1 teaspoon salt

Spinach Purée
2 quarts spinach (fresh)
¼ cup ice cold water
1 pinch salt

Peas and green asparagus
1 cup sugar snap peas
1 cup green asparagus
As needed ice water

Assembly
1 lemon
2 oz of fresh herbs of your choice
2 oz sliced almonds

Step by Step

Barley
1. Peel and cut the onion into quarters.
2. Crush garlic cloves, keep as whole as possible.
3. Add everything to a pot and boil until most of the water has evaporated and the barley is soft.
4. Discard onion, garlic, and thyme and set aside.

Spinach Purée
1. In a pot of boiling water, blanch spinach for 10 seconds and shock in ice water.
2. Squeeze out any water from the spinach.
3. In a blender, purée the spinach with ¼ cup ice water and salt until smooth. Blend only for a short time on high speed.

Peas and green asparagus
1. Cut off the ends of the sugar snap peas and cut in half.
2. Peel and cut the asparagus into 2-inch pieces.
3. In a pot of boiling water, blanch the sugar snap peas and the asparagus. Shock in ice water.

Assembly
1. In a pot heat up the barley and the spinach puree.
2. In a pan sear the snap peas and asparagus in some olive oil, season with some salt.
3. Place the barley in a bowl and finish of with the vegetables on top.
4. Squeeze some fresh lemon juice over and garnish with some fresh herbs and sliced almonds.