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

In a saucepan, sauté the barley and onion in the oil and 30 ml (2 tablespoons) of butter over medium heat until the onion is translucent, about 5 minutes. Deglaze with the white wine.

Add the broth. Bring to a boil, cover and simmer over low heat for about 30 minutes, stirring occasionally. Uncover and stir constantly until the broth is almost completely absorbed, about 10 minutes. Add the asparagus and cook for 5 minutes or until the asparagus is al dente.

Stir in the remaining butter, Parmesan and basil. Adjust the seasoning.

Delicious as an accompaniment to meat, poultry or fish.

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