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Garlic butter asparagus and baby corn
Canned baby corn and very young asparagus were used in this dish; hence, the short cooking time.
Course
Side Dish
Cuisine
Asian Fusion
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
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.