Mushroom Barley And Roasted Asparagus Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Freshly ground black pepper

3 stems fresh flat-leaf parsley, plus 1/3 cup chopped leaves

3/4 cup pearl barley, rinsed

2 bunches medium asparagus, woody stems trimmed (about 2 pounds)

1 bay leaf

1/3 cup freshly squeezed lemon juice

1/2 medium shallot, minced

2 teaspoons Dijon mustard

2 sprigs fresh thyme, plus 1 tablespoon minced leaves

10 ounces button mushrooms, trimmed and thinly sliced (about 4 cups)

2 lemons, zest peeled in large strips

2 teaspoons kosher salt

1/3 cup extra-virgin olive oil, plus more for cooking the asparagus

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