Barley-Asparagus "Risotto"

This was DELICIOUS!!

I've been living on Weight Watchers for just over a month now and I'm down close to 20 pounds! During the day I live on high fiber snacks and usually salads or a frozen meal. For dinner, though, I want something filling and tasty and satisfying! Last week I discovered this dish and I was leery at first simply because the idea of barley did not get me excited. I just wasn't sure I was going to like it! Well, I did! It wasn't exactly like risotto but it was pretty close and definitely filling!!!

Enjoy!!

2 tsp olive oil
1 medium onion(s), minced
1 cup(s) uncooked barley, use quick-cooking pearl variety
3 cup(s) fat-free chicken broth, or vegetable broth
1/2 pound(s) asparagus, trimmed and cut into 2-inch pieces
1/4 cup(s) chives, fresh, sliced
1 1/2 tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
2 tbsp grated Parmesan cheese

Instructions
Warm oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is tender, about 6 minutes. Stir in barley and cook, stirring, about 1 minute more.

Add broth, cover and simmer over low heat for 8 minutes; stir in asparagus and simmer 2 minutes more. Remove from heat, stir in chives and vinegar; season to taste with salt and pepper. Sprinkle with cheese and serve. Yields about 1 cup per serving.