Place barley and stock in a saucepan and bring to a boil. Reduce heat, cover and simmer on low for 50 minutes until fluffy according the package instructions.
Remove from heat.
Spoon out into a large bowl or tray to cool.
Meanwhile, sweat 3/4 of the onion in olive oil until transparent; add the asparagus, mushrooms, olive oil and a pinch of salt.
Grill over medium heat until the mushrooms have released moisture and the asparagus are still crunchy.
Take out the garlic.
Cut asparagus into 1” pieces.
Add roasted vegetables to barley. Mix vinegar, salt and pepper together and pour over barley.
Add dill and ¼ of red onion and toss all together until well mixed.
You may add toasted nuts to this salad to improve the protein component.
Serve at room temperature.
Yield: 6 portions