For the Vinaigrette
1 tablespoon minced shallots
½ lemon, zested
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon coriander seeds, toasted and ground
¼ teaspoon salt
2 tablespoons olive oil
In a medium bowl, combine shallots, lemon juice and zest, and white wine vinegar. Let sit 10 minutes, then whisk in the remaining ingredients, and season to taste. Set aside until ready to use.
For the Salad
1 ½ cups water
½ cup barley, rinsed under cold water
8 ounces asparagus, washed
3-4 medium radishes, thinly sliced
2 tablespoons mixed herbs (dill, parsley, etc.)
In a medium pot combine water and barley, along with a big pinch of salt. Bring to a boil and then reduce to a simmer over medium low heat and cover the pot with a lid. Cook for 25-30 minutes, or until barley is tender. Drain off any additional water and set barley aside.
Divide your asparagus in half. Cut one portion into 2” slices on the bias, and slice the other portion very thin on a dramatic bias.
Preheat oven to 425ºF, and line a baking sheet with parchment paper (you can also use a cast iron skillet here!). In a bowl, toss together the asparagus cut into 2” pieces, 1 tablespoon olive oil, and a pinch of salt. Spread on prepared baking sheet and roast for 10 minutes, or until asparagus is just tender. Note: you can also cook the asparagus over medium-high heat in a skillet with 1 tablespoon oil, tossing often, until just tender and taking on some color.
In a large bowl, combine the radishes, barley, both types of asparagus, feta, a big pinch of flaky salt, herbs, and a big drizzle of the dressing. Serve immediately, and store any leftovers in the fridge to eat the next day!