Prep: 1. Chop leeks and asparagus; defrost peas (or shell if fresh). Make: 1. Heat oil over medium heat in a skillet. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. 2. Add wine; cook until mostly evaporated, about 5 minutes. 3. Add 2 cups water; bring to a boil, season with salt and pepper. Reduce heat to simmer until liquid absorbs, about 10 minutes. 4. Add broth; continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. 5. Add asparagus; cook until tender, about 5 minutes. 6. Stir in peas, cook until heated through. 7. Add Parmesan, mint, salt and pepper to taste; garnish with mint leaves.
Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk