Express Pearl Barley with Lemon Turkey, Sautéed Asparagus, and Whipped Mint Ricotta

Instructions

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   1. Bring the vegetable broth or hot water to a boil in a medium saucepan over medium-high heat. Add the pearl barley and 1/4 teaspoon salt, reduce to medium heat, and cook for 10-12 minutes until tender but still separate. Add a splash more water if needed. Remove from the heat.

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   2. While the barley cooks, combine the ricotta, fresh mint, lemon zest, 1 tablespoon lemon juice, 1 grated garlic clove, grated Parmesan, 1 teaspoon olive oil, a pinch of salt, and black pepper in a bowl. Stir until creamy.

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   3. Season the turkey strips with the remaining salt, black pepper, and red pepper flakes if using. Heat a large skillet over medium-high heat for 1 minute and add 1 tablespoon olive oil.

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   4. Sauté the turkey for 4-5 minutes, stirring, until golden and fully cooked. If checking internal temperature, it should reach 165°F / 74°C. Transfer the turkey to a plate.

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   5. In the same skillet, add the remaining teaspoon of olive oil, the asparagus, and the chopped garlic clove. Sauté for 3-4 minutes until the asparagus is tender-crisp.

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   6. Add the cooked barley to the skillet with the asparagus. Return the turkey, add the remaining tablespoon lemon juice, and toss for 1 minute to combine. Adjust salt and pepper to taste.

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   7. Divide the barley, turkey, and asparagus between shallow bowls. Top with spoonfuls of whipped mint ricotta and finish, if desired, with a little extra Parmesan and an extra pinch of fresh mint.