Cook the mushrooms and asparagus:

Heat the oil in a 10-inch skillet over medium-high heat.

Add the mushrooms and cook in one layer until they begin to turn golden brown, 3-5 minutes. Give the mushrooms a stir, then add the asparagus, garlic, ½ teaspoon salt and ¼ cup water to the pan. Cook a few more minutes, until the water evaporates, and the asparagus turns bright green with tender crunch when you take a bite. Set aside.

Make the risotto:

Put the olive oil and butter in a 10-12 inch saute pan with at least 2-inch sides (I love to use my Everyday Pan for this) and place over medium heat. When the butter is melted, stir in the shallot. Cook 2-3 minutes, until softened. Add the barley and stir to coat the grains in the oil.

Add the lemon zest, herbs de Provence, water, 2 teaspoons salt and stir to combine. *If you're using vegetable broth instead of water, reduce the salt to 1 teaspoon.

Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pan and cook 15 minutes. Remove the lid and continue cooking 15-20 more minutes, until the barley is tender and all but about ½ cup of the liquid is absorbed.

Remove the lemon zest strips. Add the goat cheese, Parmesan and parsley and stir until thick and creamy.

Add the mushroom mixture to the barley risotto and stir to combine. Serve in bowls topped with additional cheese and lemon zest to taste.