Boil asparagus ends in 300ml chicken stock for five minutes.
Blend stock mixture, strain into a pan, add cream, and season.
Melt butter and fry shallots for one minute in a saucepan.
Add pearl barley and cook for another minute.
Add wine and 325ml stock, simmering until the liquid is absorbed.
Add remaining 325ml stock and simmer for 25 minutes until tender.
Cut 4cm tips from the asparagus and slice the remaining stems.
Boil asparagus tips for 3 minutes, then refresh in ice water.
Fry bacon lardons in a pan until golden-brown.
Stir sliced stems into barley for 4 minutes, then add remaining ingredients.
Froth the sauce with a blender and serve over the barley.