About a month a ago, I started my Asparagus Mini Series, where I highlighted recipes using asparagus. Asparagus is my favorite spring-time vegetable that I only get when it is locally available. Asparagus is sooooo much better when it is fresh! This balsamic asparagus barley bowl recipe was developed shortly after I completed the mini series, but was still worthy of sharing before next spring!
I used barley as a base for this bowl because I had some on hand. I love the chewy texture of barley, and it went well with all the other textures in this recipe! With a dish as simple as this, texture is one of the most important elements. In the Variations Section below I highlight a few different ways you can change this recipe to suit your pantry or your tastes. While you make changes, keep in mind the issue of texture, and I’m sure it will turn out great!
Variations on the Balsamic Asparagus Barley Bowl recipe:
- I used barley because I had it on hand. Try another whole grain, such as brown or wild rice, wheat berries, or quick-cooking quinoa.
- Dried fruit and nuts add layers of crunchy and chewy texture. Try swapping in what you have on hand, or try your favorites. Another great combination would be currents and walnuts, or blueberries and almonds!
- To make this bowl vegan, don’t use the feta cheese. You may want to increase the amount of salt used if the feta isn’t included.
- 1 cup pearled barley
- 2½ cups water
- 1 bunch asparagus, trimmed and steamed
- ¾ cup dried cranberries
- 2 TBS balsamic vinegar
- 2 TBS olive oil
- ½ tsp Dijon mustard
- 4 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 4 oz feta cheese crumbles
- ½ cup pecans, toasted *See Note
- Combine the barley and water in a large pot. Bring to a simmer and cook 45 minutes, or until the barley is soft and chewy and all the water is absorbed.
- Meanwhile, steam the asparagus in a steamer basket for about 3 minutes, or until it is bright green. Toast the pecans in a skillet over low heat until fragrant, watching carefully not to burn them.
- Combine balsamic vinegar through black pepper in a liquid measuring cup for easy pouring.
- Toss together the cooked barley, asparagus, cranberries, and feta. Drizzle with the balsamic mixture and stir to coat. Divide among 4 bowls and garnish with pecans.
