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Roasted Asparagus & Onion

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

Barley

Making the Soup

Serving

  • Roasted Asparagus Heads, 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 caramelizes and the asparagus changes color.
    • 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 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 Mashed Potatoes.
    • 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 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.
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