Instructions: Buddha Bowl with pearl barley and grilled asparagus

• For this recipe I use pearl barley made by Bartolini.
  
• Cook pearl barley in salted water, following the instructions on the box, drain and set aside to cool down.
• Put cleaned green asparagus and romanesco broccoli florets in a bowl. Sprinkle everything with olive oil, salt and pepper and toss to cover all the vegetable. Move to a baking tray and bake in a preheated oven at 200 °C until your vegetables become tender and slightly grilled (15 – 20 minutes). Remove from the oven and let cool down.
  
• Prepare the sauce by blending chives with yogurt, lemon juice, small garlic clove, a pinch of salt and pepper and 1 teaspoon of olive oil.
  
• Assemble your Buddha Bowl by dividing barley, asparagus and Romanesco broccoli into 2 bowls. Add diced cherry tomatoes and sliced ​​radishes. Add previously prepared sauce and serve.