A fast-cooking side dish that goes well with meat, garlic butter corn and asparagus is deliriously creamy and spicy at the same time.Canned baby corn and very young asparagus were used in this dish; hence, the short cooking time. Fresh baby corn and large asparagus will take longer to cook.
Course Side Dish
Prep Time 5minutes
Cook Time 5minutes
Total Time 10minutes
Author Connie Veneracion
1largebell pepperany color will do but red sure looks pretty in this dish
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.
Both prep time and cook time will vary depending on two things:
The size of the asparagus and
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 Corn and Asparagus https://aginglikewine.com/on-the-side/garlic-butter-corn-and-asparagus/