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1
In a preheated dutch oven or heavy bottom pot, melt butter into olive oil at medium heat.
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2
Add the chopped onion and saute until translucent.
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3
In separate pot over medium low heat warm the chicken broth.
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4
Do *not* boil.
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5
You just want it hot.
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6
To the dutch oven--Add garlic and season with salt and pepper (you will season again before finished, so don't overdo it)
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7
After onion and garlic have cooked down and started to change colour, add the pearl barley and continue to cook for 4-6 minutes until fragrant (barley will start to smell slightly 'toasted' after its heated through) *before adding barley, I always pick through and look for pebbles, there's usually one or two that sneak through the packaging process*
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8
Once the barley is hot and toasty, add wine all at once and let it reduce for a few minutes.
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9
Start adding the hot broth, a cup at a time, stirring frequently.
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10
Each time you add broth, stir until it absorbs into barley.
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11
It will start looking creamier and thicker with each cup of broth.
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12
After adding the 6th cup and cooking down, check barley for doneness.
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13
At this point, you may need to add another cup of broth and cook until barley is 'al dente'.
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14
*Note-Barley has a chewy texture, much different from rice but that's why this recipe is delicious*
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15
Once barley is done add asparagus and cook until tender and bright green 5-7 minutes.
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16
Lastly, add fresh grated asiago to your taste (keeping in mind it's fairly salty) and season with salt and pepper.
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17
Serve topped with fresh chopped parsley aside steak, chicken or pork chops.
