Real Recipes From Real Home Cooks ®

roasted asparagus and scallion salad

Recipe by
Carolyn Haas
Whitewater, WI

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!

yield 2 -4
prep time 25 Min
cook time 20 Min
method Roast

Ingredients For roasted asparagus and scallion salad

  • 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.