1. Heat oil in a large heavy saucepan over medium-high heat. Add onion to pan; sauté until tender.
2. Stir in barley grits; cook 1 minute, stirring constantly. Reduce heat to medium. Add ½ cup broth; cook 2 minutes or until the broth is nearly absorbed, stirring constantly. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in the asparagus and corn kernels; cook 2 minutes, stirring occasionally.
3. Stir in cheese, basil, lemon zest, pepper and lemon juice. Serve immediately, topped with additional basil, cheese and pepper if desired.

* Barley grits are broken-up bits of barley kernels. If you can’t find them, you can use Hull-less Barley and simply break up the kernels a bit in a blender or food processor first.