Barley with Green Asparagus and Spinach
For the barley
1 cup barley
3 cups water
For the vegetable
16 oz asparagus green (washed and chopped)
2 cloves garlic (minced)
2 tsps olive oil
8 oz spinach (washed and chopped)
1⁄2 cup sliced almond (roasted)
For the seasoning
1 dash black pepper (ground)
1 tsp sea salt
Cook the barley in water until soft for about 30 minutes.
Boil the chopped asparagus for about 3-5 minutes in water until it's still a bit crunchy.
Preheat a big skillet and roast the garlic for 1 minute, then add the asparagus and fry everything for another 5 minutes.
Add the spinach, barley and seasoning and stir everything well until the spinach wilts.
For serving, adjust taste and sprinkle the roasted almonds on top.