Barley-Asparagus "Risotto" with Balsamic Vinegar

2 tsp. olive oil
1 med. onion, minced
1 c. uncooked barley (quick-cooking pearl variety works best)
3 c. fat-free chicken or vegetable broth
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/4 c. fresh chives, sliced
1 1/2 tbsp. balsamic vinegar
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. grated parmesan cheese

Warm oil in a 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 to 12 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.

3 WW points per 1 c. serving.