麻豆约拍

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.