Name: Springtime Asparagus Barley "Risotto"
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 3/4 cup (180 ml) pearl barley; 1 onion, finely chopped; 2 tablespoons (30 ml) olive oil; 3 tablespoons (45 ml) butter; 1/4 cup (60 ml) white wine; 3 cups (750 ml) chicken broth; 1 cup (250 ml) fresh asparagus, cut in half lengthwise, then into 1/2-inch (1.25-cm) pieces; 3/4 cup (180 ml) Parmigiano-Reggiano cheese, grated; 1 cup (250 ml) fresh basil, chopped; Salt and pepper

You’ve probably noticed that the asparagus stem is harder than the tip. Tips therefore require less time to cook. An asparagus steamer allows you to place the vegetables upright in a metal basket. This is placed in boiling water, which allows the asparagus to be evenly cooked. The same effect can be achieved by using an empty food can, open at both ends. Cook the asparagus upright so the heads don’t spoil.

Asparagus will store longer in the fridge if you wrap it in a damp cloth and place in a plastic bag.