1cupred and yellow organic cherry tomatoes, halves
3/4cupdried organic cranberries
1/2 cupFresh organic parsley, chopped
1/3cupfresh organic chives, chopped
1/4 cuporganic balsamic vinaigrette, or to taste
1 cupfreshly grated Parmesan cheese, divided
Soak sprouted barley in filtered water overnight to rehydrate. Drain.
Fill a large saucepan with 6 cups of lightly salted water and bring to a boil over high heat. Stir in the barley and return to a boil. Reduce heat to medium low and cook barley uncovered, stirring occasionally for 20 minutes. Reduce heat to low, cover, and continue cooking until tender, about 30 minutes longer. Drain and allow to cool.
Bring a large pot of lightly salted filtered to a boil. Add the asparagus and cook uncovered until tender, about 3 minutes. Drain in a colander then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the asparagus is cold, drain well and chop. Set aside.
Place barley, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle the balsamic vinaigrette over all and sprinkle about ¾ cup Parmesan cheese over top. Toss well. Top with remaining cheese. Serve at room temperature.