Step 1

Heat oil in a medium pot over medium. Cook asparagus, stirring often, until softened and bright green, about 5 minutes. Transfer to a plate; set aside.

Step 2

Increase heat to medium-high and add barley to pot. Cook, stirring often, until lightly browned, about 4 minutes. Add potlikker and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; bring to a boil. Reduce heat, cover pot, and simmer until barley is tender and doubled in size and liquid is absorbed, 25–30 minutes.

Step 3

Uncover pot and stir in peas. Cook until peas are tender and bright green, about 4 minutes. Stir in lemon juice and reserved asparagus; season with salt and pepper.

Step 4

Divide barley among bowls. Top with lemon zest and mint.