The barley with asparagus and scrambled eggs is a healthy, tasty, and nourishing single dish.
A recipe that makes daily meals appetizing, a variation for your office lunch break meals.
Barley is a cereal that pairs well with other grains, legumes, and vegetables, creating tasty and delightful recipes bringing new recipes to the table for our family to enjoy.
Barley with asparagus and scrambled eggs, a perfect and balanced trio in its content for those who want to follow a healthy diet: carbohydrates, proteins, and vegetables.
Consider the properties and benefits of these ingredients:
– Barley is a precious ally for intestinal and cardiovascular health, has antioxidant properties, and is filling, an essential factor for those on a diet.
A food used in ancient times in the diets of Roman gladiators who consumed it in soup form.
– Asparagus has draining properties, useful for counteracting water retention.
Rich in potassium, vitamin C, and K, improving blood clotting and bone health.
They contain few calories, with just 20 kcal in 100g.
– Eggs are considered by some to be the most nutritious food in the world, while others fear them for cholesterol; in reality, they recommend consuming the whites, but I am crazy about the yolk. I believe that if not overdone, they can be consumed whole.
Although limited consumption is recommended, we cannot deny that they also have important properties for our body: they are highly proteinaceous, rich in iron, zinc, and vitamins.
After listing the benefits contained in this dish, all that’s left is for you to taste it!
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.25 cups of pearl barley
- 3.5 oz of asparagus
- 2 eggs
- 2 tbsps of extra virgin olive oil
- to taste of salt
- to taste of chives
Steps
As we know, barley needs to cook for 30-40 minutes, but if you want to shorten the time, you can soak it 2/3 hours before preparation.
Cook the pearl barley in water with added salt for 15 minutes.
Let’s proceed with the preparation of the asparagus.
In my case, I used frozen ones that are already cleaned, so I cut them into small pieces.
In a small pan, I poured a tablespoon of oil and the finely chopped onion.
I also added the asparagus.
Add a pinch of salt and white pepper, continue cooking for 10 minutes adding a glass of water.
Crack the eggs into a bowl, salt them, and season with chives, beat them with a fork.
Pour the other tablespoon of oil into the pan and pour in the eggs to cook them.
When the eggs start to set, stir with a fork to break them to get the scrambled effect.
Assemble the dish by combining all the ingredients.
The barley with asparagus and scrambled eggs is great to eat both hot and cold, making it ideal for summer.
