Toasted Barley and Asparagus "risotto"

Ingredients

• 2 teaspoons grated lemon peel
• ½ cup chopped arugula or 3 tablespoons chopped fresh parsley
• ½ cup freshly grated Parmesan cheese
• 2 cups drained canned diced tomatoes in juice
• 8 ½ cups (about) canned vegetable broth
• 3 large garlic cloves, finely chopped
• 1 cup finely chopped onion
• + 3 more ingredients
• • 3 tablespoons butter
  • 2 cups pearl barley
  • 12 ounces asparagus, trimmed, cut into ¾-inch pieces

1. Cook asparagus in pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water and cool. Drain. (Can be made 1 day ahead. Cover and refrigerate.) 2. Stir barley in heavy large saucepan over medium heat until lightly toasted, about 5 minutes. Transfer b...

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