Barley makes a great 'risotto'.
Spray olive oil cooking spray in a non-stick skillet. Add onions, garlic, basil and salt and cook on medium low heat for 5 minutes or until onion is softened. Add sun-dried tomatoes, chicken stock, white wine and saffron and bring to a boil for about 3 minutes. Raise the heat to medium, add chicken and cooked barley and cook 3-4 minutes. Add asparagus and cook for another two minutes or until heated through. Add Parmesan cheese and season with pepper and salt, if needed. Drizzle with olive oil.