Asparagus and Corn

• 1 cob sweetcorn
• 2 teaspoons olive oil
• 2 bunches thin as

Remove the husk from the corn and, using a sharp knife, cut off the kernels as close as possible to the cob. Heat the oil in a saucepan over medium heat. Cook the kernels for 1 minute. Add the asparagus tips and cook for 1 minute. Season with salt and pepper. Set aside and keep warm.