A side dish that cooks in five minutes if you use baby asparagus and canned baby corn. It's great with fried or grilled meat, chicken or seafood.

Cook’s notes

The obvious question: Can fresh baby corn be substituted for canned? Yes, but…

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, they need to be peeled and, ergo, they 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.

[If you’ve never cooked baby corn before, see how to cook baby (young) corn]

Asparagus and corn with garlic butter

Prep: 5

Cook: 5

Total: 10

Servings: 4 people

Course: Side Dish

Cuisine: International

Label: Meatless

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Ingredients

200 grams baby asparagus (8.8 oz)
1 can baby corn (450 grams / 15.8 oz) 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.