Vegetarian Barley Toss

Bring the water to a boil in a pot. Add the barley and a pinch of salt; reduce heat to low and simmer until cooked through yet toothy, about 40 minutes. (Or if you’re using quick cooking barley, cook according to package instructions.) Drain and transfer barley to a large bowl.

Bring 1 tablespoon of oil to a medium-high heat in a large sauté pan. Add the asparagus and sauté until crisp-tender and bright green, 3 minutes. Add the garlic and bloom for 30 more seconds. Remove from heat.

To the barley bowl, add the sautéed asparagus, arugula, diced peppers, chickpeas and tomatoes. Toss to combine.

In a small bowl, whisk together the remaining 3 tablespoons of oil with the lemon juice, crushed red pepper, and a pinch of salt and pepper. Pour dressing over the barley mixture. Add parsley and give everything an enormo toss. Then start a band called The Enormo Tosses.

Divide and conquer.