Cook aparagus in pot of boiling water until tender-crisp, about 3 minutes. Transfer to bowl of ice water and cool. Drain.
Stir barley in large heavy saucepan over medium-high heat until lightly toasted, about 5 minutes. Transfer barley to bowl. In same saucepan, melt butter over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add barley and stir.
Add 2c. broth; reduce heat to medium-low and simmer until liquid is absorbed, stirring frequently, about 7 minutes. Add 2 1/2 c. more broth and simmer until absorbed, stirring frequently. Add 3 c. more broth and simmer until barley s tender and creamy but still slightly firm to bite, about 45 minutes. Stir frequently during this time and add more broth as needed, if dry.
Add tomatoes and asparagus and stir until heated through, about 3 minutes. Mix in parmesan, parsley and zest. Season to taste with salt and pepper.
Originally Submitted
1/3/2010
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Toasted Barley and Asparagus Risotto Recipe - Entrees - Maindishes
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