This one-pot dish from chef Carla Hall is basically spring in a bowl, bursting with fresh asparagus, tender green peas, lemon, and mint. It’s important to buy pearl barley for this recipe: Compared to whole grain hulled barley, which is chewy and requires lots of cooking liquid, the pearl barley used here cooks in less time and results in a creamier texture (think arborio rice). Another quick-cooking grain like pearled farro would also work well here. Making Hall’s Fennel Potlikker is a crucial first step here, so be sure to read through that recipe first.
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What you’ll need
Medium Pot with Lid
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Citrus Juicer
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Wooden Spoon
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Microplane Grater
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Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat oil in a medium pot over medium. Cook asparagus, stirring often, until softened and bright green, about 5 minutes. Transfer to a plate; set aside.
Step 2
Increase heat to medium-high and add barley to pot. Cook, stirring often, until lightly browned, about 4 minutes. Add potlikker and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; bring to a boil. Reduce heat, cover pot, and simmer until barley is tender and doubled in size and liquid is absorbed, 25–30 minutes.
Step 3
Uncover pot and stir in peas. Cook until peas are tender and bright green, about 4 minutes. Stir in lemon juice and reserved asparagus; season with salt and pepper.
Step 4
Divide barley among bowls. Top with lemon zest and mint.
Recipe notes
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