You are here: Home » Recipes » Barley Salad with Asparagus and Celery Barley Salad with Asparagus and Celery Kitchen Tested Yield 6 servings Prep 10 mins Cook 2 mins Barley's not just for soup -- it's a perfect match for spring asparagus. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 cup quick-cooking barley1/2 pound asparagus2 celery stalks, diced6 radishes, thinly sliced1/3 cup finely chopped fresh parsley2 tablespoons chopped fresh mint2 tablespoons extra-virgin olive oil2 tablespoons lemon juice1 tablespoon white balsamic vinegar3/4 teaspoon coarse salt1/4 teaspoon freshly ground black pepper Instructions Cook barley according to package directions. Transfer to a large bowl. Snap off asparagus ends. Trim scales and cut spears diagonally into bite-size pieces. Steam asparagus in steamer basket over boiling water 1 1/2 to 2 minutes, until bright green and just tender. Place under cold running water; drain and pat dry with paper towels. Add asparagus, celery, radishes, parsley and mint to barley. Whisk together oil, lemon juice, vinegar, salt and pepper in a small bowl. Pour over salad and mix gently. Recipe by Jean Kressy.