Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
Barley bowl
2 tbsp olive oil
1 lb asparagus trimmed and cut into 1-inch pieces- 1 cup pearl barley
- 3 cups fennel potlikker see linked base recipe; top up with water if needed
1 tbsp Diamond Crystal kosher salt Morton alternative: 1 3/4 tsp for the base four-serving batch; scale with servings- 1 cup green peas fresh or frozen
2 tsp lemon juice
black pepper freshly ground, to taste
To finish
1 tbsp lemon zest finely grated- ½ cup mint leaves
Equipment images are illustrative. Exact products may vary.
Instructions
- Have the prepared fennel potlikker ready; its base recipe is linked on this page. Heat the oil in a saucepan over medium heat. Cook the asparagus for about 5 minutes, stirring often, until bright green and softened. Transfer to a plate.
- Raise the heat to medium-high and add the barley to the same saucepan. Stir for about 4 minutes, until lightly toasted.
- Add the measured broth and salt and bring to a boil. Lower the heat, cover and simmer for 25–30 minutes, until the barley is tender and the liquid is absorbed.
- Uncover and stir in the peas. Cook for about 4 minutes, until tender and bright green. Add the lemon juice and reserved asparagus and stir until hot. Taste and season with black pepper and any extra salt needed.
- Divide among bowls and finish with the lemon zest and mint.
Notes
Use pearl barley, not hulled barley, for the liquid amount and timing given here.
The broth is already seasoned. Taste before adding any salt beyond the measured amount.
Scale alternate salt quantities written in notes if changing the servings.
Base recipe: Fennel Potlikker
