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Asparagus with Pearl Barley and Bacon

A creamy springtime supper featuring hearty pearl barley, fresh English asparagus, salty bacon lardons, and a frothed asparagus-infused sauce.

DinnerBaconSpringAsparagusPearl Barley
Estimated Nutrition
Calories
456.1
kcal / serving
1824.5 kcal total
Carbs
49.1g
per serving
196.4 g total
Fat
21.2g
per serving
84.8 g total
Protein
17.1g
per serving
68.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
100
ml
Single Cream
For the sauce
30
g
Butter
For the barley
GrainsCereals
225
g
Pearl Barley
LegumesPulses
85
g
Broad Beans
Cooked and shelled
Liquids
300
ml
Chicken Stock
For the sauce
50
ml
White Wine
800
ml
Chicken Stock
For the barley
Meat
60
g
Bacon Lardons
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
Vegetables
1
piece
Shallot
Finely chopped
2
bunch
Asparagus
English variety, woody ends snapped off and reserved
3
piece
Tomato
Skinned, seeds removed, cubed

Method

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