Barley and Vegetable Egg Cocotte

Eggs

• unsalted butter, for greasing
• 1 garlic clove
• 20 g olive oil
• 200 g asparagus, tips and stalks separated, stalks cut in pieces
• ¼ tsp salt
• 1 pinch ground black pepper
• 15 g mustard
• 50 g white wine
• 100 g whipping cream
  or soy cream

Barley

• 1 lime, finely grated zest and juice
• 90 g olive oil
• 10 g fresh basil leaves
• 1 tsp salt
• 1 pinch ground black pepper
• 20 g raisins
• 80 g cherry tomatoes, halved
• 50 g green peas (fresh or frozen)
• 80 g shallots, quartered
• 150 g red onions, sliced
• 100 g fennel bulb, sliced
• 750 g water
• 250 g pearl barley
• 6 medium eggs
• 6 pinches ground black pepper
• 10 g fresh chives, chopped, for serving