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1/2 lb.		asparagus, trimmed and cut into 1-inch pieces
2 Tbsp.		flat-leaf parsley, chopped
1/2 cup		grated Parmesan cheese, plus additional for sprinkling
16 oz.		hulled barley
6 oz.		jar of marinated artichoke hearts
1		medium yellow onion, chopped
1/4 cup, plus 2 Tbsp.		Pompeian Extra Virgin Olive Oil
1/2 cup		Pompeian White Cooking Wine
3 qts.		simmering chicken or vegetable broth

1. Bring a small pot of salted water to a boil. Add asparagus pieces and blanch for 3 min. Drain, refresh under cold water, and drain again.

2. Heat 1/4 cup of the olive oil in a large pot. Add onion and cook over low heat until translucent. Stir barley into onion and toss to coat with olive oil. Raise heat to medium and stir for 2 min. Pour in the white wine and stir until it is completely evaporated. Add a ladleful of the simmering broth and cook, stirring occasionally, until it is completely absorbed by the barley. Continue adding broth in the same way until the barley becomes al dente and develops a creamy sauce (similar to a rice risotto). This will take 50-55 min.

3. Rinse and drain marinated artichoke hearts. Stir in asparagus and artichoke hearts, season with salt and pepper to taste, and add one more ladleful of broth. Continue to stir until broth is almost absorbed.

4. Remove barley from heat, stir in 1/2 cup of the Parmesan cheese, the chopped parsley, and the remaining 2 Tbsp. of the olive oil. Serve immediately with additional grated Parmesan cheese to sprinkle over the barley risotto.