This is a delicious dinner dish: crunchy, flavorful asparagus with tweaks of lemon, shrooms melting in your mouth and the barley’s simply yummy!
||Cook barley: Cook barley as described in this recipe. You can heat barley cooked earlier – directions under the link. In such case do it as last step while plating – it takes 1 minute.|
||Cook chanterells: Heat butter on small heat. In the mean time clean chanterells by gently brushing them. Remember not to wash chanterelles with water. Cut into pieces – if they’re small and firm cut along them to preserve the great mushroom shapes. Throw them into melted butter, add salt and pepper, cover. Cut sun dried tomatoes into pieces and throw them in. Let them simmer until they are juicy but still firm – for about 15 minutes. In the mean time:|
||Blanch asparagus: Boil water. Get rid of 1/4 bottom, hard-wooded part of asparagus (by bending them on bottom until the endings fall off). Pour boiled water over and cover for couple minutes. Then throw them all into cold water.|
||Flavor asparagus: Take asparagus out from cold water straight into a pan. Make sure pan is as wide as the asparagus. Turn medium heat under. Drizzle olive oil over them and salt, then cover. Crush garlic clove with side of a knife and cut into pieces, throw over asparagus, shake the pan for garlic to go down. Cover for couple of minutes. Shake the pan well occasionally to evaporate water and reposition asparagus, then cover again.|
|Next turn high heat under the pan, take cover off, shake few times and when water evaporated and garlic got slightly caramelized take off the heat. Drizzle fresh lemon juice over asparagus while they are still in the hot pan and salt, if needed. You can now put everything on a plate.|
|Arrange each item next to the other on a plate, leaving any remaining chanterell butter in the pan. Put garlic on top of asparagus. Drizzle lemon juice over. Definitely serve with wine. Use the remaining chanterell butter in another, amazing dish or sauce. Enjoy!|