Corn and Asparagus

Merry Christmas everyone!
I do apologise for my absence over the past couple of weeks – Christmas spirit just got the better of me and I didn’t have time to post. I have been missing you all so much though and I have been working on some great recipes I’ll share over the next few weeks.

Today’s post is a simple side dish that goes well with roast dinners, BBQs or even as a light lunch on it’s own. While the dish does sound a bit different to those that have never heard of it, I grew up eating corn and asparagus and I know it’s something tasty. 🙂

Corn and Asparagus
Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients // Yield 6

  • 3 Tbsp butter
  • 2 Tbsp flour
  • 420g (1 Can) corn kernels
  • 425g (1 Can) asparagus
  • 3/4 Cup milk
  • 1 Cup grated cheese
  • Salt and pepper to taste

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Procedure: (with images)

  1. Drain corn and add to a microwave safe bowl. Add 1 Tbsp of butter, cover and cook for 4 minutes. Set aside.
  2. Drain asparagus and set aside.
  3. In a saucepan, add 2 Tbsp butter and melt over low heat. Add flour and whisk to combine.
  4. Continue to cook over low heat, whisking for a further 2 minutes.
  5. Gradually add milk, whisking until sauce thickens.

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  1. Season sauce with salt and pepper to taste.
  2. Continue to simmer uncovered on low heat for 2 minutes. Whisk again to ensure sauce has thickened.

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  1. Add corn and asparagus to saucepan. Stir to mix and simmer on low for 10 minutes.

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  1. Turn heat off, but leave the saucepan on the stove. Add the cheese, then stir and allow to rest for 5 minutes before serving.

Served alongside Roast Lamb 🙂
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Recipe quick view
Procedure:

  1. Drain corn and add to a microwave safe bowl. Add 1 Tbsp of butter, cover and cook for 4 minutes. Set aside.
  2. Drain asparagus and set aside.
  3. In a saucepan, add 2 Tbsp butter and melt over low heat. Add flour and whisk to combine.
  4. Continue to cook over low heat, whisking for a further 2 minutes.
  5. Gradually add milk, whisking until sauce thickens.
  6. Season sauce with salt and pepper to taste.
  7. Continue to simmer uncovered on low heat for 2 minutes. Whisk again to ensure sauce has thickened.
  8. Add corn and asparagus to saucepan. Stir to mix and simmer on low for 10 minutes.
  9. Turn heat off, but leave the saucepan on the stove. Add the cheese, then stir and allow to rest for 5 minutes before serving.

Leftovers
Chill!: Keep covered in the fridge and use within 1 week.
Heat!: Scoop desired portion size into a bowl or microwave safe dish. Cover and microwave for 2-3 minutes.
Freeze!: I do not recommend freezing this dish as it loses something in the freezing process. If you make fritters with the leftovers or something along those lines, then go ahead.

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One thought on “Corn and Asparagus

  1. Flour from Woolworths is a funny sight! Woolworths here was like a toy/music/home store – it closed a bunch of stores including the one in Bedford. They used to sell chocolate and sweets but not flour lol.

    I’m not sure I’ve ever tried Asparagus but I love sweetcorn!

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