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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Ingredients
4 servings
2
Tbsp. extra-virgin olive oil
1
lb. asparagus, trimmed, cut into 1″ pieces
1
cup pearl barley
3
cups Fennel Potlikker (add water if short)
1
Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1
cup fresh or frozen green peas
2
tsp. fresh lemon juice
Freshly ground black pepper
1
Tbsp. finely grated lemon zest
½
cup mint leaves
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.
