Barley and Asparagus (Brittany Hyatt)

2 TBSP butter or stick margarine

1 medium onion, chopped (1/2 c.)

1 medium carrot, chopped (1/2 c.)

1 c. uncooked quick barley (I usually use regular barley since that is what we have in our food storage; it just takes longer to cook)

29 oz of chicken broth heated (from can, or I usually make my own with water and Better-than-Bullion (which I like MUCH more than bullion))

8-10 stacks of asparagus, cut into 1-in pieces, or we’ve also used chopped broccoli

2 TBSP shredded Parmesan cheese

¼ tsp dried majoram or thyme leaves

1/8 tsp pepper

1. Melt butter in 12-in skillet over medium heat.  Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender.  Stir in barley.  Cook and stir 1 minute.

2. Pour 1 c. of the hot broth over barley mixture.  Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed.  Stir in asparagus.  Cook 15-20 minutes longer, adding broth 1 c. at a time and stirring frequently, until barley is tender and liquid is absorbed (With whole barley, I sometimes I have to put a lid on it for a little while to be sure the barley gets fully cooked before the water evaporates).  Remove from heat.  Stir in remaining ingredients.