Ruhlman's How to Roast by Michael Ruhlman

Author:Michael Ruhlman [RUHLMAN, MICHAEL]
Language: eng
Format: epub
Tags: Cooking / Methods / General
Publisher: Little, Brown and Company
Published: 2014-10-21T00:00:00+00:00

Sautéed Asparagus with Corn and Onion

BLANCH and SHOCK a bunch of asparagus. SLICE off the tips, and then CUT the asparagus into coins the size of corn kernels. BLANCH and SHOCK 2 ears of corn and then REMOVE the corn from the cob, leaving as many planks of corn intact as possible.

In a medium sauté pan, MELT 1 tablespoon butter over medium-high heat. ADD ½ Spanish onion, diced, and GIVE it a four-finger pinch of kosher salt. When the onion is tender, 3 or 4 minutes, ADD the asparagus and corn to heat through. ADD ½ cup/120 milliliters Brown Veal Stock (here) if you have it on hand.

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