Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Rice Pilaf

Recipe courtesy of Robert Irvine

Vegetable Barley Risotto

Recipe courtesy of Brian O'Reilly|Robert Irvine

Rice Pilaf with Figs

Recipe courtesy of Robert Irvine

Sauteed Asparagus

Recipe courtesy of Robert Irvine

Tempura Asparagus

Recipe courtesy of Michael Symon

Chicken Fricassee with Tomato Basil Pilaf

Recipe courtesy of Robert Irvine

Brie and Asparagus in Phyllo

Recipe courtesy of Robert Irvine

Colossal Crab Asparagus Bisque

Recipe courtesy of Robert Irvine

Phyllo Wrapped Asparagus and Boursin

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Latest Stories