1. Trim off all but 1 inch of green part from leeks. Slice leeks in half lengthwise and rinse thoroughly under cool water. Chop into 1/4-inch slices (you should have about 2 cups) and set aside.

2. In a medium soup pot, over medium low heat, melt together butter and olive oil. Add garlic, thyme, Monterey Citrus Pepper Rub, and leeks. Cook, stirring occasionally with a wooden spoon, about 6 minutes, or until leeks have wilted and softened.

3. Stir in broth and water, turn heat up to medium high, and bring mixture to a boil. Stir in barley; bring mixture back up to a simmer. Stir in asparagus and simmer about 8 minutes, or until asparagus is fork tender, but not mushy or faded in color.

4. Remove from heat and stir in lemon juice. Ladle soup into four bowls and sprinkle each portion with shredded Parmesan, if desired.

Suggestions: Use Hannaford Fat-Free, 45% Reduced-Sodium Chicken Broth. Barley can also be substituted for quick-cooking brown rice. Parmesan cheese is optional.

Source: Hannaford fresh Magazine, March - April 2008