Grilled and shaved asparagus with barley and smoked salmon
Grilled and shaved asparagus with barley and smoked salmon
No Razors Required for Paula's
Grilled and shaved asparagus with barley and smoked salmon
100g pearl barley
1 vegetable stock cube
1 bunch English asparagus
1 red onion
1 tablespoon horseradish sauce
1 lemon
1 tablespoon chopped dill
100g smoked salmon
75ml olive oil
Salt and pepper to taste
Make up a litre of stock. Rinse the barley and simmer in the stock for about 30 minutes or until tender. Rinse and cool.
Heat a pan of boiling salted water.
Trim the coarse ends of the asparagus and blanch in boiling water for 1 minute. Cool in running water and pat dry.
Brush half with oil and cook on a hot griddle pan to scorch.
Shave the remaining into ribbons with a potato peeler.
Cut the lemon in half, rub with oil and grill to scorch.
Juice into a bowl and mix in the horseradish, oil and dill. Season to taste and mix 2/3 into the barley. Finely slice the onion and mix in.
Spoon onto a plate, scatter over the grilled asparagus and shaved. Dot in the salmon and drizzle over the remaining dressing.
