Ingredients :
1 cup uncooked barley (quick cooking is fine)
4 Tbs. extra-virgin olive oil, divided
2 or 3 cloves garlic, minced
1/2 bunch asparagus, ends trimmed and sliced on the diagonal into 1-inch chunks
3 cups arugula
2 mini sweet red peppers (or 1 red bell), seeded and diced
2 mini sweet orange peppers (or 1 orange bell), seeded and diced
1 (14.5 oz) can chickpeas, drained and rinsed
1/2 cup chopped sun-dried tomatoes (or dehydrated)
juice from half a lemon
1 pinch crushed red pepper flakes
1 pinch coarse salt and freshly ground pepper
1/2 cup freshly chopped parsley
Bring 3 cups of water to a boil. Add the barley and a pinch of salt; reduce heat to low and simmer until cooked through yet toothy, about 40 minutes. (or if you’re using quick cooking, like 5 seconds.) Drain and
transfer barley to a large bowl.Bring 1 Tbs. oil to a medium-high heat in a large sauté pan. Add the
asparagus and sauté until crisp-tender and bright green, 3 minutes. Add the garlic and bloom 30 more seconds. Remove from heat.
To the barley bowl, add the sautéed asparagus, arugula, diced peppers, chickpeas and tomatoes.
In a small bowl, whisk together the remaining 3 Tbs. oil with the lemon juice, crushed red pepper, and a pinch of salt and pepper. Pour dressing over the barley mixture. Add parsley and give everything an enormo toss.
