BARLEY AND ASPARAGUS

2 cans (14 oz each) chicken broth
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 cup uncooked quick-cooking barley
8 oz asparagus (8 to 10 stalks), cut into 1-inch pieces
2 tablespoons shredded Parmesan cheese
1/4 teaspoon dried marjoram or thyme leaves
1/8 teaspoon pepper

In 2-quart saucepan, heat broth over medium heat until hot.

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

Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed.

Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat.

Stir in remaining ingredients.

Makes 8 servings
From: Recipelink.com
Source: Simple Healthy Meals, Betty Crocker Recipe Magazine, March 2005, #218