Spring Break, Spring Forward for daylight savings, St. Patrick’s Day, asparagus everywhere. All signs point to spring even though it may not feel like it yet! Since I’m usually way ahead of myself, I couldn’t wait to start sharing spring recipes. Plus, I’ve got St. Patrick’s Day on my mind and you better believe I’ll be eating my greens instead of wearing them.
I’ve been trying to eat more sustainably this year and one way to do that is to eat produce based on seasonality. Not only are asparagus and fennel two of my favorite spring vegetables (usually in season March – June), they are total powerhouses thanks to their high fiber content and diuretic properties. Asparagus is packed with inulin, a prebiotic that helps feed the good bacteria in your gut and helps keep things moving!
This salad also makes for a delish Sunday meal prep recipe because you can prep and cook everything in advance, then just throw it all together when it’s time to eat. And, if you’re jumping on the mason jar salad meal prep train, you can pack the barley on the bottom, followed by the fennel and asparagus, and the arugula on top and it will stay fresh for 2-3 days if kept upright. If you want more protein, add your favorite meat or legume – I prefer salmon – and you’re good to go!
- 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