I recently came up with this salad for a client as asparagus is just in season and wanted to take a spin on the usual recipes that serve it with hollandaise, eggs, and truffle. I make this also with lightly steamed long stemmed broccoli, which works when asparagus has gone to rest…It is quite spicy, so to reduce the heat, use half the chili or alleviate. This is super quick and easy to make, so for some of you who are a bit challenged in the kitchen, I would recommend you give this a go.
10 asparagus, peeled
1 1/2 cups barley
2 1/2 cups chicken stock
1 avocados, cubed
1 handful each of thai basil, mint, coriander
5 spring onions, sliced diagonal
3 teaspoons of black sesame seeds
3 tablespoons sesame oil
juice and zest of two limes
2 tablespoons soy sauce
1 teaspoon rice syrup
2 teaspoons rice wine vinegar
2 inch stick of ginger grated and squeezed
1 chili diced fine
3 cloves of garlic, grated
Mix all of the dressing ingredients in a large bowl and set aside. Make sure not to dice the herbs to fine as they will wilt, so leave them rough and chunky.
Heat your chicken broth in a small sauce pan and add your barley. You can substitute this grain for any grain of your choice. Raw sprouted (soaked in water) buckwheat, quinoa, or millet are good gluten free options. Cover and cook on low heat, about ten minutes. Season lightly at the end and set aside.
In the meantime, peel your asparagus. Heat some seasoned water in a pot until boiling and poach your asparagus 2 or 3 minutes. Refresh in ice water to maintain the greenness and to stop the cooking. Slice in half at a diagonal and add to the dressing mixture. Cube your avocado and add the remaining ingredients. Mix well. To serve, take some whole coriander leaves and place on top with a sprinkle more of sesame seeds.
This is great served with poached salmon, seared tuna, and especially thai style crab cakes…