Roasted Asparagus and Scallion Salad

Carolyn Haas


I found this in The Week magazine - nice diversion to craziness going on in the world. Tweaked a bit and voila! It would probably work with barley, as well.
PS I did use barley; and although it was tasty, it would have been just as good without any grains. Also, next time I will cut up the asparagus before roasting!


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25 Min
20 Min


  • 1/4 c
    cracked-wheat berries (or sub quinoa or barley)
  • 2 1/2 tsp
    soy sauce, divided
  • 2 tsp
    lime juice
  • 2 pinch
    sea salt and pepper, each or more to taste
  • 4 Tbsp
    olive oil, divided
  • 1 clove
    garlic, grated
  • 1 bunch
    asparagus, trimmed and cut into 2 in. pieces
  • 1 bunch
    scallions, halved and cut into 2 inch pieces
  • 3 c
    salad greens
  • ·
    shaved parmesan or similar

How to Make Roasted Asparagus and Scallion Salad


  1. Bring a small pot of salted water to boil, add cracked wheat. Cover and simmer until tender - about 20 minutes.
  2. In a large bowl, whisk together 2 tsp soy sauce, lime juice, garlic, pinches of sea salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  3. Drain grain and stir into dressing while warm.
  4. Heat oven to 425ºF. Spread asparagus and scallions on a rimmed baking sheet. (I line mine with foil.) Drizzle with oil, 1/2 tsp soy sauce and pinches of salt and pepper. Roast until slightly charred, about 20 minutes. Let cool slightly.
  5. Toss salad greens in the bowl with the grain and dressing until coated. Put on serving plates. Add asparagus and scallions; shave parmesan over top.

Printable Recipe Card

About Roasted Asparagus and Scallion Salad

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American

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