Asparagus soup (2)
Instructions
Break the asparagus in the tipping point, wash them and cut them into pieces; Cook for a few minutes in boiling salted water and keep them aside.
Brown garlic, olive oil and Bacon; stretch with the asparagus cooking water and when it boils, add the previously soaked barley leading to cooking and adding at the end the asparagus.
Finish with cheese into cubes and let stand a few minutes.
Ingredients and dosing for 4 persons
- 300 g of asparagus
- 200 g of pearl barley
- Garlic
- 50 g of bacon
- 100 g of cheese caciocavallo ragusano
- Olive oil extra virgin
- Salt