Evidently the final months of planning a wedding, preparing to take three weeks off work to get married and go on one's honeymoon, and landscaping a house all at the same time has not left me much time for Anne food. ! T minus two weeks until wedding day, though only a little over a week before all the festivities begin. But despite the chaos I had to sneak in one recipe before I trot off in a white dress and the Man becomes the Hubby...
I adore asparagus and corn together, and with some garlic and shallots they make for a beautiful sauté. However, asparagus season ends in late June, and corn season starts in July, not leaving much room for dishes that include both ingredients. But if you live in California and get an early corn season, or if you live in Southern New England and have corn shipped up from a southern state, you just might be in luck in the next couple of weeks, so enjoy it while you can!
PASTA WITH FRESH ASPARAGUS AND CORN
- 1 box brown rice fusilli pasta (or whatever you have in the pantry)
- 2 bunches thin stemmed asparagus, snapped into 2-inch segments
- 4 large shallots, sliced
- 6 garlic cloves, roughly minced
- the kernels cut from 3 ears of corn
- 2 tablespoons butter
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- red pepper flakes
- manchego cheese shavings, to garnish
Put a pot of salted water on the stove to boil. Add a splash of oil to the pot along with the pasta, and cook for about 8 minutes, or until slightly al dente.
Meanwhile, add the butter and a splash of olive oil to a large skillet over medium heat. Add the asparagus and shallots, and let cook for about 5 minutes, stirring occasionally. Add the garlic and stir, and continue cooking until the shallots begin to caramelize and the asparagus is just tender. Add the corn and warm through, maintaining some of that fresh corn crunch. Season with sea salt, freshly ground black pepper, and about 6 dashes of red pepper flakes. Remove from the heat.
When your pasta is done cooking, use a slotted noodle spoon to transfer the pasta into the skillet with the asparagus mixture, allowing a few drops of pasta water to accompany the noodles into the pan with each spoonful. You are relying on the starchy pasta water to loosen the caramelized bits from the bottom of the skillet and bind them to the noodles. Stir the noodles in with the vegetables.
Scoop onto plates, and garnish with some shavings of manchego cheese, a drizzle of olive oil, and a grind of black pepper.