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Roasted Asparagus & Onion

  • Olive Oil 1 tbsp
  • Butter 2 tbsp
  • Asparagus, trimmed and cut into 1-inch pieces 500 g
  • White Onion, minced 0.5 pc
  • Salt, pinch 1 pc

Barley

  • Water 240 ml
  • Pearl Barley 100 g
  • Salt, to taste

Making the Soup

  • Water 480 ml
  • Salt and Pepper, to taste

Serving

  • Asparagus Heads, roasted (for garnish)
  1. Roasted Asparagus & Onion

    • On a skillet, heat your olive oil and butter, then add in your onions.
    • Season with salt to draw out the onion’s moisture, then add in your asparagus.
    • Toss them for about 2 minutes, or until the onion caramelises and the asparagus changes colour.
    • Set aside and save some asparagus heads for garnishing later.
  2. Barley

    • Pour 1 cup of water in a pot.
    • Add in some salt and 1 tsp of Knorr Aromat Seasoning Powder.
    • Place in your pearl barley, and bring to a boil over medium heat, adding water if necessary.
    • Let it simmer for about 40 minutes or until the liquid is absorbed. Set aside.
  3. Making the Soup

    • Add in your roasted asparagus and onion mixture into a pot under medium heat.
    • Add Knorr Potato Flakes.
    • Pour in your water and let it simmer for 8-10 minutes.
    • When the vegetables are soft, remove from heat and place in the blender. (If your blender is made of plastic, let the mixture cool first before pouring it in.)
    • Blend until smooth and transfer back to the pot. Let the soup simmer over medium to low heat.
    • Season with Knorr Aromat Seasoning Powder, and salt and pepper.
    • Bring to a boil, turn off the heat.
    • Add in your barley and mix together.
  4. Serving

    • Pour your roasted asparagus soup with barley in a soup bowl, and sprinkle with barley.
    • Garnish with some roasted asparagus heads.