Source: National Barley Foods Council

Asparagus rolled in fillet of sole baked on top of Italian seasoned barley.

Servings

0.5 cup barley, pearl
1.5 cup cold water
4 sole fillet
1 tbsp fresh lemon juice
12 asparagus spears, fresh, small
0.33 cup mayonnaise
2 fresh green onions
2 tbsp grated Parmesan cheese
14.5 oz canned unsalted diced tomatoes
1 tbsp italian seasoning
2 tbsp dijon mustard

1 In medium saucepan, bring water to boil. Add barley and return to boil.
2 Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
3 While barley is cooking, in small bowl combine mayonnaise, green onion and mustard. Cover and refrigerate.
4 Preheat oven to 350°F.
5 In 11x7x2-inch baking dish, combine cooked barley, tomatoes and juice, and Italian seasoning.
6 Sprinkle each sole fillet with lemon juice. Place 3 asparagus spears in center of each fillet and roll.
7 Arrange rolled fillets on top of barley, seam-side down.
8 Remove sauce from refrigerator. Spoon sauce over fillets and sprinkle with Parmesan cheese. Bake 25 minutes or until sole flakes easily with fork.