Rating: 3.5 stars
134 Ratings
  • 5 star values: 36
  • 4 star values: 32
  • 3 star values: 29
  • 2 star values: 28
  • 1 star values: 9

Gallery

Credit: Kana Okada

Recipe Summary test

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Warm the broth in a small saucepan over low heat. Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until soft. Add the garlic and cook 1 minute more.

    Advertisement
  • Add the barley and cook, stirring, for 2 minutes. Stir in the wine and cook until the liquid is absorbed, about 3 minutes. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.

  • Add the asparagus with the last 1/2 cup of broth and cook until tender. It should take 30 to 35 minutes for all the broth to be absorbed.

  • Remove from heat, season with the salt and pepper, and stir in the Parmesan. Spoon into individual bowls.

Nutrition Facts

477 calories; calories from fat 23%; fat 12g; cholesterol 10mg; sodium 648mg; carbohydrates 71g; fiber 16g; sugars 8g; protein 15g.
Advertisement