Ingredients

• 3/4 cup pearl barley
• 2 cups chicken broth
• 1 small onion, fine chopped
• 1 1/2 cups asparagus, cut in 1-inch bite size pieces
• 1/2 red bell pepper, diced fine
• 2 scallions, diced fine (green parts)
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 1 bay leaf
• salt
• pepper

Instructions

1. Barley -- In a medium saucepan, melt the butter on medium heat and add the onion and a little salt and pepper. Saute just 4-5 minutes. Add in the barley and cook another 2-3 minutes until coated with the onion butter mixture.

2. Stir in the broth and bay leaf and bring to a boil. Reduce to low, and cover. Cook until just about tender, it will take about 20-25 minutes (follow the directions for cooking the barley).

3. Vegetables -- Add in the red pepper and asparagus, cover and cook another, 3-4 minutes until tender. The asparagus and red pepper do not take long to cook Remove, stir in the lemon juice, zest, scallions and taste for salt and pepper, mix well, re-cover for a couple of minutes and serve.