And I’m back in the game! This past week my laptop’s been broken. I couldn’t even turn it on – hence the silence. There’s only so many things a gal can and should do with her phone, and this bloggin’ game is not one of them. But that doesn’t mean I haven’t been all up in the kitchen, ohhh have I been cooking (and eating) – but you’d know that if you happen to follow my incessant feed on instagram. Sorry, not sorry.
We had a beautifully sunny day this time last week, a rarity given this year’s bitter climate, which got me feeling inspired big time. For a split second there I truly believed that sunshine happiness would last. And seeing as I’ve had asparagus coming out of my ears lately, throwing together this zesty little number was inevitable. Zesty and green, just how I like it. This is kinda like a ‘Hey girl, I’m good for you and you know it, even if being beautiful inside is what really counts’ meal. Yes, I am trying to say that this is my Gosling, comforting, warm and caring.
Now let’s discuss the nitty gritty. Plumped up barley is the major player here, followed in close second by asparagus spears and delicate ribbons of courgette, balanced with simple herbs, spices a subtle kick of chilli and of course my all-time essential ingredient lemon zest. Simple weeknight supper, done.
Warm Asparagus and Barley Medley
200g barley, thoroughly rinsed
1 large courgette, ribboned with a vegetable peeler
100g asparagus spears
Large handfuls of fresh mint and parsley, finely chopped
Handful of spinach leaves
Zest of a lemon
Ground cumin + sumac
In a large bowl add the courgette ribbons, chopped herbs, spinach leaves and lemon zest and set aside.
Cook the barley for around 20-30 minutes or until tender. During the last five minutes of cooking, cook the asparagus spears. Drain both the barley and asparagus and and add to the bowl with the herbs, courgette and spinach.
Dress liberally with olive oil, season well and add around half a teaspoon each of the cumin, sumac and chilli flakes. Toss well and serve immediately.