5 Cups vegetable or chicken broth 3 Tablespoons olive oil 1 Large yellow onion, finely chopped 1 Large clove garlic, finely chopped 1 1/2 Cups barley 1 Cup dry white wine (Sauvignon Blanc) 1 Pound Asparagus, diagonally cut into 1” pieces 1/2 Teaspoon salt 1/4 Teaspoon black pepper 1/2 Cup Parmesan cheese, grated 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 & cook 1 minute more. Add the barley & cook, stirring constantly for 3 minutes. Stir in the wine, stirring constantly until the liquid is absorbed (about 3 minutes). Add the broth, 1/2 cup at a time, stirring constantly & waiting until it is absorbed before adding more. Add the asparagus with the last 1/2 cup of broth & cook until tender. It should take about 35 minutes total for all the broth to be absorbed. Remove from heat, season with the salt & pepper, then stir in the Parmesan. Serve immediately. Enjoy!!!