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Asparagus Orzotto Verde — Recipes from the Kitchn
Ingredients
  • 1 bunch of asparagus, about 15 spears
  • ¼ cup peas, fresh or frozen and thawed
  • 1 cup parsley leaves, tightly packed
  • ½ cup basil leaves, tightly packed
  • Zest from 1 lemon
  • 6 cups vegetable broth (preferably homemade), divided
  • 2 tablespoons olive oil
  • 1 large leek, halved lengthwise and thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 ½ cups pearl barley
  • ½ cup dry white wine
  • 1 tablespoon butter
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to season
  • Chopped chives and additional grated cheese for garnish (optional)
Steps
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