Week 4 Alternative Ingredient: Asparagus
Spring Asparagus and Fennel Salad
- 1 bunch of asparagus (washed and trimmed)
- 1 bulb of fennel (washed and sliced into ½" sections)
- 4 cups of arugula
- 1 cup of barley (cooked)
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- Preheat oven to 400 degrees
- Line a baking sheet with parchment paper
- Lay asparagus and fennel slices evenly on parchment paper
- Drizzle with olive oil, salt and pepper
- Bake for 20 minutes, flipping once
- Mix olive oil, lemon juice and apple cider vinegar for the dressing
- On a plate or bowl, make a bed of arugula, then sprinkle with cooked barley
- Cut asparagus into 2″ sections and add to salad along with roasted fennel slices
- Toss with dressing and serve
