Creamed Corn With Asparagus

1. 1

   Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.

2. 2

   Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.

3. 3

   In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.

4. 4

   Add corn and cream and bring to a boil; remove from heat and discard the thyme sprigs (don't worry if some leaves fall off and if you have to use dried do not try to pick it out).

5. 5

   Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.

6. 6

   Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.