3 simple asparagus dishes

4 cups low-sodium chicken or vegetable broth

2 tablespoons olive oil, divided

1 1 / 2 pounds asparagus, cut into 2-inch pieces

1 1 / 4 cups chopped red onion

1 pound shiitake mushrooms, caps cut into 1 / 4-inch slices (about 8 cups)

1 1 / 2 cups quick-cooking barley

3 / 4 cup white wine

1 cup grated Parmesan (about 3 ounces)

1 / 4 teaspoon salt

1 / 4 teaspoon black pepper

1 teaspoon olive oil

1 clove garlic, minced

1 1 / 2 pounds asparagus, cut into 1-inch pieces

3 cups low-sodium chicken or vegetable broth

2 tablespoons flour

1 / 4 teaspoon dried thyme

Pinch ground nutmeg

2 1 / 2 cups skim milk

1 / 2 cup half and half

1 / 2 teaspoon lemon zest

1 / 2 teaspoon salt

8 ounces fettuccine

1 cup frozen peas

2 tablespoons extra-virgin olive oil, divided

1 pound asparagus, cut into 2-inch lengths

2 cups thinly sliced onion

6 cloves garlic, thinly sliced

1 tablespoons butter

1 tablespoon lemon zest

2 tablespoons lemon juice

1 / 2 cup grated Pecorino Romano

1 / 4 cup mint leaves, chopped

1 / 2 teaspoon salt

1 / 4 teaspoon black pepper