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Creamed Summer Corn with Asparagus

Ingredients

Serves: Prep:  8min |Cook: 20min |Total: 28min
              

Directions

1.
Fill a large bowl with ice and water, and bring a pot of salted water to a boil. Add the asparagus and cook for 2 minutes or until the color turns bright green. Using a slotted spoon, transfer the stalks to the ice bath and let them cool. Drain.
2.
In a large saute pan, melt the butter over medium heat. Add the onion and thyme and saute until the onions are translucent, about 5 minutes. Add the corn and keep cooking for 5 minutes, stirring constantly. Add the cream and bring to a boil. Remove from heat and discard the thyme stems. Transfer a third of the mixture to a blender and process until smooth.
3.
Return the corn puree to the saute pan, add the blanched asparagus, and cook for an additional 3 minutes until well combined and hot. Season with salt and pepper and serve immediately.

Nutritional Facts per serving

CALORIES 246.7 CAL

FAT 13.1 G

SATURATED FAT 7.3 G

CHOLESTEROL 37.6 MG

SODIUM 80.8 MG

CARBOHYDRATES 32.2 G

TOTAL SUGARS 6.1 G

DIETARY FIBER 5 G

PROTEIN 6.3 G
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