1 bunch of asparagus, about 15 spears
1/4 cup peas, fresh or frozen and thawed
1 cup parsley leaves, tightly packed
1/2 cup basil leaves, tightly packed
Zest from 1 lemon
6 cups vegetable broth (preferably homemade), divided
2 tablespoons olive oil
1 large leek, halved lengthwise and thinly sliced
4 garlic cloves, thinly sliced
1 1/2 cups pearl barley
1/2 cup dry white wine
1 tablespoon butter
1/2 cup grated Parmesan cheese
Salt and pepper, to season
Chopped chives and additional grated cheese for garnish (optional)