Herb Barley and Asparagus

 

2

cans (14 oz each) chicken broth

1

cup uncooked hulled barley

1

tablespoon canola oil

1

medium onion, chopped (1/2 cup)

1

medium carrot, chopped (1/2 cup)

8

oz asparagus (8 to 10 stalks), cut into 1-inch pieces

1/4

teaspoon dried marjoram or thyme leaves

1/8

teaspoon pepper

2

tablespoons shredded Parmesan cheese

• 1 In 2-quart saucepan, heat broth to boiling. Stir in barley. Reduce heat to low; cover and simmer 50 minutes.
• 2 About 5 minutes before barley is done, in 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 3 to 4 minutes, stirring occasionally, until crisp-tender.
• 3 Stir barley, asparagus, marjoram and pepper into cooked onion mixture. Cover; cook 7 to 8 minutes, stirring occasionally, until barley is tender and liquid is absorbed. Stir in cheese.