Garlic butter asparagus and baby corn

Both prep time and cook time will vary depending on two things:

1. The size of the asparagus and
2. Whether you choose fresh baby corn or canned baby corn.

That larger asparagus takes longer to cook than baby asparagus should be a no brainer. The stalks are thicker and, ergo, require a longer cooking time.

Canned baby corn is fully cooked and requires only that it be heated through to integrate into a dish. Fresh baby corn needs pre-cooking because the core is not so tender. And, as with the asparagus, larger fresh baby corn will require a longer cooking time than smaller ones.

Garlic butter asparagus and baby corn

Connie Veneracion

Canned baby corn and very young asparagus were used in this dish; hence, the short cooking time.

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Side Dish

Cuisine Asian Fusion

Servings 4 people

Ingredients

  

1x2x3x

• ▢ 200 grams baby asparagus
• ▢ 1 can baby corn - drained well
• ▢ 1 large bell pepper - any color will do but red sure looks pretty in this dish
• ▢ 3 tablespoons butter
• ▢ 1 tablespoon minced garlic
• ▢ salt
• ▢ pepper

Instructions

 

• Cut the asparagus into two-inch lengths.
• Cut each baby born into two or three pieces.
• Core, deseed and julienne the bell pepper.
• Set a pan over medium-low heat and melt the butter.
• Add the minced garlic and cook, stirring, for about half a minute.
• Add the asparagus, sprinkle in salt and pepper, and cook, tossing often, for two to three minutes or until almost cooked through.
• Add the julienned bell pepper, sprinkle in a little more salt and pepper, and cook for half a minute.
• Add the baby corn, toss around and cook until heated through and coated with garlicky butter.
• Taste. Add more salt and pepper, if needed, before serving.

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Keyword Asparagus, Baby Corn