Saturday, June 26, 2010

Asparagus, Spring Onion and Barley Salad

Our CSA has been giving us a ton of asparagus and spring onions. For this salad I grilled the asparagus and onions - putting the spring onion greens on the top rack and the onion bulbs and asparagus on the bottom.

I made a simple vinaigrette with lemon juice, whole grain mustard, olive oil, a touch of maple syrup, salt and pepper - the veggies got chopped up and tossed with the vinaigrette and some cooked barley.


These are the kind of meals that are perfect for the hot weather - nothing heavy, nothing hot. Next time I make this I'll add a some cheese (crumbly goat cheese, maybe?) and toasted nuts.

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