Lemony Veal-Barley Salad

1. For dressing, combine lemon juice, oil, basil, salt, and pepper; set aside.
2. If necessary, pound veal leg cutlets to ¼ inch thickness.
3. Cut into 1 x 1-inch pieces; set aside.
4. Cook asparagus in small amount of boiling water in 10-inch nonstick skillet until crisp-tender, about 2 minutes.
5. Drain; transfer asparagus to large bowl.
6. Add barley to bowl.
7. Add one teaspoon of dressing to skillet and heat over medium-high heat until hot. Cook half of veal just until cooked through, 2 to 3 minutes; stir occasionally.
8. Remove veal from skillet and add to bowl with barley.
9. Add another teaspoon of dressing to skillet and allow to reheat.
10. Cook remaining veal and add to barley mixture.
11. Add red pepper and remaining dressing to barley mixture; toss to coat with dressing.
12. Serve immediately over lettuce.