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1
Prepare a bowl of ice water.
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2
Trim and discard the stems of the asparagus (or save those ends for veggie broth).
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3
Cut the asparagus into 1-inch lengths.
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4
Set the tips aside.
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5
Place the sliced stems into a microwave-safe bowl with a cover.
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6
Microwave on high until the asparagus is bright green and just tender, about 2 minutes.
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7
Immediately plunge the asparagus into ice water to stop cooking.
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8
When cool, drain, and set aside with the tips.
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9
In a large saucepan, heat the olive oil over medium heat.
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10
Add leeks and cook, stirring occasionally, until softened, about 3 minutes.
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11
Add the barley and stir to coat with oil.
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12
Cook, stirring occasionally, for 2 minutes.
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13
Stir in the wine and cook until it is absorbed.
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14
Stir in 2 cups of water and bring to a simmer.
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15
Cover and simmer very gently until the water is absorbed and the barley is tender (35-45 minutes).
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16
If the water is absorbed but the barley is not yet tender, stir in up to 1 cup water, cover, and cook until absorbed.
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17
Stir in the reserved asparagus and salt.
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18
For the next 5 to 10 minutes, gradually stir in 1 cup of water.
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19
The barley should be creamy and tender.
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20
Remove the pan from the heat and stir in 3 tablespoons Parmesan, lemon zest, lemon juice, mint leaves and pepper.
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21
Add more lemon juice and pepper to taste.
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22
Divide the barley among four bowls.
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23
Sprinkle 1 teaspoon Parmesan over each bowl and serve.
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24
Makes four servings.
