Instructions: Serves 4 to 6. Bring the water to a boil in a medium-sized saucepan. Add about 1/2 teaspoon salt (to taste) and the barley. Lower the heat and simmer, uncovered until just tender, about 35 to 40 minutes. Drain.

While the barley is cooking, toss the asparagus and the onion rings with enough oil to coat and sprinkle with a little of the coarse salt. Spread the vegetables on a large sheet pan so they dont touch. Roast in a preheated 425-degree oven about 15 to 20 minutes or until the onions are a caramel brown and the asparagus is tender and is beginning to brown.

To make the dressing, whisk together the vinegar and mustard then whisk in about 1/4 cup olive oil.

Line a large serving platter or individual plates with the lettuce leaves.

Heap the barley on the plates then arrange the roasted vegetables over the barley. Drizzle with the dressing and season with a few grinds of pepper.

Serve warm or at room temperature.

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