Barley salad with mushrooms and fried asparagus

Ingredients:

• 3/4 cup pearl barley, rinsed
• 2 sprigs fresh thyme + 1 tbsp chopped thyme leaves
• 3 sprigs fresh parsley + 1/3 cup chopped leaves
• 1 bay leaf
• Zest of 2 lemons, cut into wide strips
• 280 g mushrooms, trimmed and thinly sliced ​​(about 4 cups)
• 1/3 cup freshly squeezed lemon juice
• 2 teaspoons coarse salt
• 2 teaspoons Dijon mustard
• 1/3 cup olive oil, plus extra for frying asparagus
• Half a medium shallot, finely chopped
• 2 bunches medium asparagus, tough stems trimmed (about 1 kg)

Preparation:

1. Place the pearl barley in a medium saucepan and add enough water to cover by a few centimeters. Season generously with salt. Tie the thyme, parsley, and bay leaves together with a piece of kitchen string and add to the saucepan along with the lemon zest. Cook, stirring occasionally, until tender, about 30 minutes. Drain and discard the herbs and zest.
2. Meanwhile, in a large bowl, toss the mushrooms with 2 tablespoons lemon juice and 1/2 teaspoon salt. Whisk the remaining lemon juice in a small bowl with the mustard, remaining salt, and black pepper to taste. Gradually whisk in the olive oil, starting with a few drops, then whisk in the remaining oil in a steady stream until you have a smooth, slightly thick vinaigrette. Add the shallots.
3. Combine the mushrooms, pearl barley, and dressing. Stir in the chopped herbs. Let sit at room temperature for about 1 hour to allow the flavors to meld.
4. Preheat oven to 230°C (450°F). Arrange the asparagus in a single layer in a shallow baking dish, drizzle with olive oil, sprinkle with salt, and toss to coat thoroughly. Roast the asparagus in the oven until tender and lightly browned, about 10 minutes, shaking the dish well halfway through.
5. Place the fried asparagus on a platter. Top with the barley salad and serve.