Prepare the Sautéed Asparagus: Heat a skillet over medium heat. Add a bit of cooking spray. Sauté the trimmed asparagus spears with lemon juice and lemon zest for about 5-7 minutes until they are tender and slightly charred. Season with a pinch of salt and pepper. Set aside.
Prepare the Tahini-Lemon Dressing: In a small bowl, whisk together the tahini, lemon juice, lemon zest, water, ground garlic, salt, and pepper. Adjust the consistency with more water if needed. Set aside.
In a large mixing bowl, combine the barley, spinach, parsley, asparagus, and green peas.
Drizzle the tahini-lemon dressing over the salad, toss all the ingredients and let the flavors mingle.
To finish, sprinkle the chopped cashews and chia seeds on top.
