Recipe courtesy of Robert Irvine
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 3 tablespoons grapeseed oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 cups quick cooking barley
  • 4 cups vegetable stock
  • 12 spears fresh asparagus, peeled and cut into 1 1/2-inch pieces
  • 1/4 cup heavy cream
  • 1/4 cup grated Asiago cheese
  • 3 tablespoons butter
  • Salt and freshly ground black pepper
  • 4 teaspoons fresh chopped basil leaves

Directions

In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.

Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.

Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.

IDEAS YOU'LL LOVE

Barley Water

Recipe courtesy of Alton Brown

Barley Bread

Recipe courtesy of Alton Brown

Barley Salad

Recipe courtesy of Alton Brown

Asparagus

Recipe courtesy of Rachael Ray

Rice Pilaf

Rice Pilaf

Recipe courtesy of Alton Brown

Quinoa Pilaf

Recipe courtesy of Kelsey Nixon

Chipotle Tomato Barley Soup

Recipe courtesy of Nadia G

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

So Much Pretty Food Here