Bring the barley and bone broth to a boil. Reduce heat to simmer, stirring occasionally for an estimated 30-40 mins or until barley is of a soft texture and bone broth is fully absorbed.
In another medium saucepan, sauté the GHEE, asparagus and season with a generous amount of sea salt & pepper.
Once asparagus starts to slightly brown, add the oregano leaves and toss for 1-2 minutes.
Turn off the stove top as you lastly throw in the spinach.
As you further toss the asparagus, spinach and oregano together, it allow the spinach to naturally wilt.
Prepare a serving bowl. Combine the barley, asparagus, spinach, oregano and mixed seeds all together and toss.
In a small bowl combine the ASV, EVOO and honey and mix until evenly combined.
Drizzle the salad with your desired amount of tangy gut-loving dressing & serve