In a large pot over medium heat, add some olive oil (be generous, 2-3 Tbsp), and sauté half of the minced onions for about 4-5 minutes, or until they start roasting on the edges. Then add half of the minced garlic, and continue cooking for 30-45 seconds. You want the garlic to be roasted just a bit but not burnt! Add the pearl barley, and mix well for 20-30 seconds to coat with the oil. Increase the temperature a bit, to medium-high heat, add the white wine and stir for 30 seconds or so. Then add the water (or broth), one cup at a time. Always stir and bring it up to boiling point in-between each cup of water. If using the bouillon cube, add it after the first cup and mix it well until it's completely dissolved. Once all the water is in, bring to a final boil, then reduce the temperature to medium-low heat and cook for about 30 minutes, or until cooked, with a slight 'al dente' crunch. You will want to stir once in a while, especially near the end, so that it doesn't get stuck at the bottom.

While the barley is cooking, wash the fiddleheads and cut the ends, put into a pot with a steamer, bring water to a boil, and steam for about 8-10 minutes. While this is cooking, prepare, cut and cook the rest of the onions and the mushrooms in a large pan over medium heat, with olive oil. Once they are nicely roasted (8-10 min), add the pieces of asparagus, cook for an additional 1-2 minutes, then add the rest of the minced garlic, 1/4 tsp sea salt, and sauté for an additional minute or two, then lower heat to low.

When the barley is cooked, mix in 1/4 tsp of sea salt, and mix it in with all the veggies. Add the fresh lemon juice, and freshly ground pepper (if using), mix, add a generous amount (approx. 1/2 cup) of cheese (organic dairy or vegan), mix, and serve immediately, with a side green salad.