Spread the asparagus across a lined baking tray, and top with the garlic and oil. Cook for 10 minutes then toss the pine nuts through.
Meanwhile, heat a small pan of water, and once boiling, add the barley. Continue to cook for 15-20 minutes, or until tender but chewy, and then drain and set aside.
Cook asparagus for a further 10-15 minutes or until browned, then divide between two bowls over a serve of barley. Garnish with lemon juice, half an avocado and the parsley, and season with cracked black pepper.