Prepare barley according to packet instructions.

Into a bowl, add the shrimp, lemon juice and garlic. Toss to coat.

Heat the oil in a large non-stick skillet over medium heat and sauté the onions and asparagus for 5 to 6 minutes, until softened. Place into a bowl, cover to keep warm and set aside.

Place the same skillet back over medium heat. Add the shrimp and cook for 2 to 3 minutes, or until cooked through.

Divide the barley between two serving bowls. Top each bowl with the onions, asparagus and shrimp. Spoon over any remaining juices.