Lunches , Main dishes , Rice & grains , Sides , Salads & bowls , Vegetarian dishes

Barley salad with asparagus, edamames and goat cheese

Name: Barley salad with asparagus, edamames and goat cheese
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 1/2 cup pearl barley; About 3 cups vegetable broth; 1/2 cup frozen shelled soybeans (edamame), thawed; 1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups); 1 tablespoon butter; 1 tablespoon olive oil; Zest from 1 lemon + juice from 1/2; 1 tablespoon white wine; 10 fresh mint leaves, finely chopped; 10 fresh basil leaves, finely chopped; 120 g unripened soft goat cheese, crumbled; Salt and ground pepper

Preparation 30 min
Cooking 40 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
Comments

It’s important to eat vegetarian from times to times! With this barley salad with asparagus, edamames and goat cheese, you’ll be tempted to do so more often! JESUS that it is good and fresh!

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Ingredients

1 1/2 cup pearl barley
About 3 cups vegetable broth
1/2 cup frozen shelled soybeans (edamame), thawed
1 pack baby asparagus, tails removed and cut in 3-4 cm chunks (about 2 cups)
1 tablespoon butter
1 tablespoon olive oil
Zest from 1 lemon + juice from 1/2
1 tablespoon white wine
10 fresh mint leaves, finely chopped
10 fresh basil leaves, finely chopped
120 g unripened soft goat cheese, crumbled
Salt and ground pepper

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Preparation

In a sauce pan at medium heat, add barley and broth then stir. Cover, bring to a boil and reduce to low heat. Cook for about 35 minutes or until barley is al dente. Rince at warm water, drain well and pour in a big salad bowl. Set aside.
In a medium skillet at medium-high heat, melt butter with olive oil. Add the asparagus, edamames and lemon zest then cook for 2-3 minutes while stirring. Season with salt and pepper Add the white wine, stir and continue cooking 2-3 minutes to reduce dry the wine. Remove from heat and let cool down 5 minutes. Pour with the cooked barley.
Add the fresh herbs, lemon juice, a drizzle of olive oil, season with salt and pepper then toss well. Add the 3/4 of the goat cheese and toss gently. Serve in a big plate and add the rest of the goat cheese on top!

Our sommeliers suggest

MontGras Sauvignon Blanc 2024

Aconcagua, Chile

The MontGras Sauvignon Blanc, a fruity, lively white from Chile, has that fresh herb and citrus side of sauvignon blanc that meets the mint, the basil and the lemon zest in the salad. Asparagus is usually fussy with wine, but it's at ease here, and fresh goat cheese is an old friend of sauvignon. A patio white for a lunch that runs long. See the product

Blonde de Chambly by Unibroue

Lemongrass, wildflowers, and fresh hops. Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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