Just a few ingredients make this flavorful side. The pepper lends a little zip, while the saffron mellows the pepper and brings the asparagus to the front. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1/2 cup barley*

1 +3/4 cup water

1+1/2 tsp freshly ground black pepper

1/4 tsp kosher salt

pinch saffron

8 spears asparagus

Directions:

1.) Bring water, barley, saffron, salt, & pepper to a boil in a medium-size pot. Reduce heat, and simmer for 40 minutes. (If you prefer softer grains, you can double the cooking time.)

2.) Cut asparagus into 1″-2″ pieces. Stir into barley for the last 2 minutes of cook time.

*I use Bob’s Red Mill Hull-less Barley. Unlike pearled barley, it’s a whole grain. If you use a different barley, your cooking times will vary. Follow the directions on your package.