Place the pearl barley, stock, garlic, salt and pepper in a medium saucepan over high heat and bring to the boil. Reduce the heat to low, cover with a tightfitting lid and cook for 40 minutes or until the barley is tender. Rinse under cold running water and drain well.
Place the barley in a large bowl with the asparagus, almonds, parsley, lemon juice, honey and oil and toss to combine.
Cook the eggs in a medium saucepan of boiling water for 6-7 minutes. Refresh under cold running water, peel and cut in half. Divide the barley salad between bowls and top with the egg