Source: dLife

This delicious dish is made with parmesan cheese, asparagus, onion, and carrot.

Servings

2 tbsp canola oil (or butter)
0.5 medium onions , chopped, 1/2 cup
1 medium carrots , chopped, 1/2 cup
1 cup Barley, fine, dry , uncooked (quick cooking)
28 oz chicken broth , heated
8 oz Asparagus, fresh , cut into 1-inch pieces (8 to 10 stalks)
2 tbsp Cheese, parmesan, fresh, shredded
0.25 tsp dried marjoram , or thyme leaves
0.12 tsp black pepper

1 In a 12 inch skillet, heat oil over medium heat.
2 Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp tender.
3 Stir in barley. Cook and stir for 1 minute.
4 Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed.
5 Stir in asparagus. Cook an additional 15 to 20 minutes, adding broth 1 cup at a time and stirring often until barley is tender and liquid absorbed.
6 Remove from heat. Stir in remaining ingredients.

Goes great with chicken or beef dishes.