Serves: 8

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

2. Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Cook 15 to 20
minutes longer, 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.
Break off tough ends of asparagus stalks where they snap easily while gently bending stalk discard.

NUTRITION FACTS: 1 Serving (about 1/2 cup): Calories 130 (Calories from Fat 35) Fat 4g (Saturated 2g) Cholesterol 10mg Sodium 520mg Carbohydrate 23g (Dietary Fiber 5g) Protein 6g % DAILY VALUE: Vitamin A 14% Vitamin C 4% Calcium 4% Iron 6% DIET EXCHANGES: 1 Starch 2 Vegetable

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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