Barley salad with asparagus, edamames and goat cheese - Le Coup de Grâce
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    • Barley salad with asparagus, edamames and goat cheese

    Preparation :30 miN Cooking :40 min
    Difficulty :easy
    Servings :4

    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!

    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

    • 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!
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    Our wine stewards suggest

    +- 25$ Morogues Le Petit Clos Jean-Max Roger Menetou-Salon 2014

    An amazing wine from the Loire region, more specifically from the Menetou-Salon, with grapefruits, freshly cut grass and honey wax notes. It's voluptuous side reminds us of the candied lemons. One sip of this wine , and by miracle, you will be in summer mode. I already see you on the side of the pool, wine glass in the hand, eating this amazing barley and asparagus salad! I can see you smile my friends...

    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.

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    Barley salad with asparagus, edamames and goat cheese

    • Preparation : 30 miN
    • Cooking : 40 min
    • Servings : 4

    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

    • 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!

    Innkeeper, drinks!

    +- 25$ Morogues Le Petit Clos Jean-Max Roger Menetou-Salon 2014

    An amazing wine from the Loire region, more specifically from the Menetou-Salon, with grapefruits, freshly cut grass and honey wax notes. It's voluptuous side reminds us of the candied lemons. One sip of this wine , and by miracle, you will be in summer mode. I already see you on the side of the pool, wine glass in the hand, eating this amazing barley and asparagus salad! I can see you smile my friends...

    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.

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