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Asparagus with pearl barley and bacon
- 300ml/10fl oz chicken stock
- woody ends of asparagus (see below)
- 100ml/3fl oz single cream
- salt and freshly ground black pepper
- 30g/1oz butter
- 1 shallot
- 225g/8oz pearl barley
- 50ml/2fl oz white wine
- 800ml/1 pint 8fl oz chicken stock
- 2 bunches English asparagus
- 60g/2oz bacon lardons
- 85g/3oz cooked and shelled broad beans
- 3 tomatoes
Directions:View on BBC Food
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