Chopped Asparagus & Barley Salad



  • 1 cup Pearl Barley 
  • 2.5 cups of Bone Broth
  • 1 bunch of chopped Asparagus (8 stalks) 
  • 3 handfuls of spinach 
  • 1 tbs oregano 
  • 1/4 cup of mixed seeds - pepitas, sunflower & pine nuts
  • 1 tsp GHEE 



  • 2 tbs apple cider vinegar 
  • 2 tbs EVOO 
  • 1 tbs organic honey (or manuka) 



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

chia oats