Barley-asparagus “risotto” with balsamic vinegar

2 tsp olive oil
1 medium onion, minced
1 c uncooked quick-cooking barley
3 c FF chicken broth
½ lb asparagus (fresh or frozen and thawed), trimmed and cut into 2” pieces
¼ c fresh chives, sliced
1.5 TBS balsamic vinegar
1/8 tsp pepper
1/8 tsp salt
2 TBS grated or shredded soy or FF parmesan cheese

Warm oil in 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.