Parsnips, Barley Curry Salad and Asparagus Provençale
Asparagus Provençale
3-4 servings aspargus (1/2 a large bunch)
3 Tbs unsalted butter
2 stalks celery, cut on bias
1/2 a green pepper, in strips
1 clove of garlic crushed
1/3 onion, thinly sliced into rings
1/2- 2/3 a large tomato, sliced into wedges
Preheat pan. Break tough ends of asparagus. Cut diagonally into 1/2 inch pieces, leaving tips whole and setting aside from rest.
Melt butter in skillet (cast iron pan). Add asparagus stems, green pepper, garlic and celery. Cover over medium-high heat for 5 minutes. Stir.
Add onion rings and tips as a layer and cook covered 5 more minutes or until veggies are tender-crisp.
Add tomatoes, cook 1-2 minutes until hot but not mushy.
Barley-Curry Salad
1 1/2 cups cooked barley (it triples in size to cook, takes about 40 minutes)
Chinese 5-spice mix, a garam masala and a curry (tsp or Tbs, to taste)
1/2 small bag frozen peas
2 green onions, chopped
dribble of olive oil (1 Tbs or so)
squeezes of lemon juice
2 stems of celery
a few splashes of soya sauce, Worcester sauce.
a pinch of couple of sugar to offset the bitterness of curry
You can marianate overnight and serve cold, or prepare and serve hot.
