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Vegan • Serves 6


2 bunches Asparagus, medium
1 Bay leaf
10 oz Button mushrooms
3 Flat-leaf parsley, stems fresh
2 Lemons
1/2 Shallot, medium
2 sprigs Thyme, fresh


2 tsp Dijon mustard
1/3 cup Lemon juice, freshly squeezed

Pasta & Grains

3/4 cup Pearl barley

Baking & Spices

1 Black pepper, Freshly ground
2 tsp Kosher salt

Oils & Vinegars

1/3 cup Olive oil, extra-virgin
Food Network
Food Network • 45 weeks ago

Mushroom Barley and Roasted Asparagus Salad

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