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Roasted Asparagus with Barley and Herb Salad

Roasted Asparagus with Barley and Herb Salad

Looking for an easy weeknight meal? Look no further than this insanely delicious roasted asparagus with barley and herb salad! This dish can be made as a main vegan/vegetarian dish or as a side and perfectly highlights the delicious flavor of the fresh, local California-grown asparagus that we’re getting right now. This recipe comes from the Martha Rose Shulman at NYT Cooking.


  • 1 cup barley 
  • 3 cups water 
  • 1 pound thick-stemmed asparagus 
  • 2 tablespoons olive oil
  • ½ cup chopped fresh herbs (parsley, marjoram, chives, and thyme)
  • Salt & peppers 


  • 1 ½ tablespoons fresh lemon juice 
  • 1 tablespoon sherry vinegar 
  • 1 teaspoon lemon zest 
  • 1 small garlic clove, minced 
  • 1 teaspoon Dijon mustard 
  • 6 tablespoons olive oil 


  1. In a saucepan over medium-high heat, add the barley and toss for 3-4 minutes until the grains begin to toast. Next, add 3 cups of water, bring to boil, add salt to taste, cover and simmer for 45-50 minutes. When finished, drain off the remaining liquid, shake in a strainer, and return the barley to the pot off heat. Allow the barley to cool for about 15 minutes. 
  2. While the barley is simmering, preheat the oven to 425 degrees Fahrenheit. Line the baking sheet with parchment and prep the asparagus by cutting off the woody ends. 
  3. Toss the asparagus with olive oil, salt and pepper. Add the asparagus to the baking sheet and place in the oven. Roast for about 12-15 minutes until they begin  to shrivel. 
  4. Combine and whisk together the lemon juice, vinegar, salt, lemon zest, garlic, mustard, and olive oil. Set aside.
  5. Finally, transfer the cooked barley into a large bowl, add the herbs and vinaigrette, and toss together until evenly coated. Plate and top with roasted asparagus.