Barley, Asparagus, And Cucumber Salad With Yogurt- Dill Dressing

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3 cups water

3/4 teaspoon salt

1/2 pound asparagus, tough ends trimmed, cut diagonally into 2" pieces, 1 1/2 cups

2/3 cup medium pearled barley

3/4 cup plain nonfat yogurt

1 tablespoon olive oil

3 tablespoons snipped fresh dill

2 tablespoons fresh lemon juice

1 small clove garlic, crushed through a press

1/4 teaspoon ground black pepper

1 cup thin half-moon slices hothouse cucumber

3 scallions, thinly sliced

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