INGREDIENTS
1/2 lb
Asparagus
2
Celery stalks
2 tbsp
Mint, fresh
1/3 cup
Parsley, fresh
6
Radishes
2 tbsp
Lemon juice
1 tbsp
White balsamic vinegar
1 cup
Barley, quick-cooking
1/4 tsp
Black pepper, freshly ground
3/4 tsp
Salt, coarse
2 tbsp
Olive oil, extra-virgin