Photo: Lily Banse
Asparagus with pearl barley and bacon
13 ingredients
30 min + 1 hr
Serves 4
openrecipes
Hearty and nutritious barley is given a makeover in this light springtime supper.
Estimated Nutrition (whole recipe, rough)
641
Calories
43g
Protein
25g
Fat
59g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300ml/10fl oz chicken stock
- woody ends of asparagus (see below)
- 100ml/3½fl 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/2¼oz bacon lardons
- 85g/3oz cooked and shelled broad beans
- 3 tomatoes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes