Green asparagus 4 stalks
Celery 1/2 stalk
Onion 1/2 bulb
Del Monte Sweet Whole Kernel Corn 100 g (3.5 oz.)
Butter 2 Tbsp
Bouillon cube 1
Soy Sauce 2 tsp
Salt a dash
Pepper a dash
Peel the potatoes and slice into 1 cm (1/2 in.) thick quarter slices. Boil green asparagus in water, and cut into 3 cm (1 1/4 in.) lengths. Remove celery strings and slice diagonally into thin slices, and thinly slice the onion.
Heat butter in a pot and thoroughly sauté the potatoes, celery and onions.
Add 4 cups of water and the bouillon cube, and cook until the vegetables become soft.
Add the green asparagus and whole corn, and cook for 2-3 minutes. Then season with (A).