Method

1. For the sauce, add the woody ends of the asparagus stems to the chicken stock and bring to the boil. Reduce to a simmer and cook for another five minutes. Blend the mixture and pass through a sieve into a clean saucepan. Add the cream and season, to taste, with salt and freshly ground black pepper.

2. For the pearl barley, melt the butter in a saucepan and fry the shallot for one minute without colouring. Add the pearly barley and cook for a further minute.

3. Add the wine to the mixture and bring to the boil, then add 325ml/11fl oz of the stock and return to the boil. Reduce the heat and simmer, stirring occasionally, until all of the stock has been absorbed. Add another 325ml/11fl oz of stock and cook for a further 20-25 minutes, or until the barley is tender. (You may need to add a little more stock.)

4. Meanwhile, cut 4cm/1½in of the tips from the asparagus and set aside. Slice the remaining stems at an angle.

5. Cook the asparagus tips in boiling salted water for 2-3 minutes, drain and refresh in salted ice water then drain again.

6. Fry the bacon lardons in a frying pan for one minute, or until golden-brown

7. Stir the sliced asparagus stems into the barley and cook for a further 3-4 minutes. Stir in the bacon, broad beans, asparagus tips and tomatoes.

8. To serve, froth the sauce with a hand blender. Spoon the barley into deep serving bowls and pour over the sauce.