A fast-cooking side dish that goes well with meat, garlic butter asparagus and baby corn is deliriously creamy and spicy at the same time.
It went very well with pork tongue. For non-meat eaters, it can be main dish. Because of the presence of corn, though, this is not a keto-friendly dish.
So, when I say “fast-cooking”, just how many minutes are we talking about to get this garlic butter asparagus and baby corn on the dinner table? 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. The link to a stand-alone post about baby corn in the ingredients list below provides more details.
Garlic Butter Asparagus and Baby Corn
- 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.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.