Nutrition balance score
Good
Glycemic Index
22
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories338.6 kcal (17%)
Total Fat12.4 g (18%)
Carbs47.6 g (18%)
Sugars4.1 g (5%)
Protein11.7 g (23%)
Sodium868.9 mg (43%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Boil the broth in a large saucepan. Stir in the barley; cook, covered, over low heat until the liquid has been mostly absorbed, 20 to 30 minutes. Remove from the heat; let sit in the covered saucepan.
Step 2
Heat the butter in a large saucepan over medium. Add the onion and cook, stirring frequently, until nearly soft, about 2 minutes. Add the garlic and asparagus; cook until slightly golden brown, about 2 minutes. Remove and set aside the tips of the asparagus from the saucepan. (You will use them for serving.)
Step 3
Stir in the cooked barley. Add the cider; bring to a simmer, and cook over high heat, stirring frequently, until the barley absorbs the liquid, 2 to 3 minutes. Stir in the lemon zest, Parmesan, and goat cheese. Season with salt and pepper. Add more cider for a looser consistency.
Step 4
To serve, divide among plates. Arrange the asparagus tips over the kaszotto. Top with more Parmesan and goat cheese. Serve with chilled cider on the side.
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