1 Tbsp. olive oil
1/2 small red onion, diced
2 cloves garlic, chopped
1 small zucchini, diced
1 small yellow squash, diced
3/4 cup barley, cooked in 4 cups water
Water as needed
1 1/2 cups asparagus, cut in 1-inch pieces (approximately 6 large spears)
2 cups red chard
1 tsp. lemon zest
1/2 cup Parmigiano-Reggiano, shredded
1 tsp. fresh thyme
Kosher salt and freshly ground black pepper to taste
1/4 cup hazelnuts, toasted and coarsely chopped
Drain barley and reserve the cooking liquid.
Heat a large sauté pan over medium high heat and add the olive oil. Add onion, garlic, zucchini and yellow squash; lower heat and cook until tender (approx. 3 minutes). Add cooked and drained barley and some of the water; adjust heat to a simmer.
Cover and cook until almost all the water is absorbed (approx 10 min.). Add asparagus and additional water if needed.
Stir in the greens and lemon zest; cover and wilt briefly. Add cheese and thyme; season with salt and pepper and transfer to a serving bowl. Sprinkle with hazelnuts and serve.