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.