Asparagus and Corn


  • 1 cob sweetcorn
  • 2 teaspoons olive oil
  • 2 bunches thin asparagus, halved diagonally
  • sea salt and freshly ground black pepper


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.