- 12 ounces asparagus
- 2 1/2 cups reduced-sodium chicken or vegetable broth
- 1 tablespoon extra-virgin olive oil
- 1 bunch scallions (white and light green parts), chopped
- 4 ounces shiitake mushrooms, stems removed, caps thinly sliced
- 1 cup quick-cooking barley
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
- Snap off ends of asparagus stalks. Peel asparagus stalks with a vegetable peeler; cut into 1 1/2-inch lengths. Steam until just tender, about 3 minutes. Set aside.
- Bring broth to a simmer in a saucepan or in the microwave; keep warm. Heat oil in a heavy, wide pan over medium heat. Add scallions and shiitakes and cook, stirring occasionally, until tender, 3 to 4 minutes. Add barley and stir for 1 minute. Add wine and stir until evaporated, about 1 minute.
- Add about 1/2 cup of the hot broth and cook, stirring frequently, until most of the liquid has been absorbed. Continue cooking, adding enough broth, 1/2 cup at a time, and stirring frequently, until the barley is just tender and the mixture has a slightly saucy consistency, about 10 minutes. Remove from the heat and stir in the cheese and the reserved asparagus. Season with salt and pepper and serve.