Asparagus with pearl barley and bacon recipe
 Hearty and nutritious barley is given a makeover in this creamy springtime supper. 300ml/10fl oz chicken stock100ml/3½fl oz single creamsalt and freshly ground black pepper 300ml/10fl oz chicken stock 100ml/3½fl oz single cream salt and freshly ground black pepper 30g/1oz butter1 shallot, finely chopped225g/8oz pearl barley50ml/2fl oz white wine800ml/1 pint 8fl oz chicken stock2 bunches English asparagus, woody ends snapped off and reserved60g/2¼oz bacon lardons85g/3oz cooked and shelled broad beans3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes 30g/1oz butter 1 shallot, finely chopped 225g/8oz pearl barley 50ml/2fl oz white wine 800ml/1 pint 8fl oz chicken stock 2 bunches English asparagus, woody ends snapped off and reserved 60g/2¼oz bacon lardons 85g/3oz cooked and shelled broad beans 3 tomatoes, skinned and seeds removed, cut into 1cm/½in cubes Method For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper.For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.)Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle.Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brownStir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.) Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again. Fry the bacon lardons in a frying pan for one minute, or until golden-brown Fry the bacon lardons in a frying pan for one minute, or until golden-brown Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce.