Lemony Spring Vegetable and Barley Bowl
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 lb. asparagus, trimmed, cut into 1" pieces
- 1 cup pearl barley
- 3 cups Fennel Potlikker (add water if short)
- 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
- 1 cup fresh or frozen green peas
- 2 tsp. fresh lemon juice
- Freshly ground black pepper
- 1 Tbsp. finely grated lemon zest
- ½ cup mint leaves
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