This simple, seasonal pasta has charred corn and asparagus and a generous sprinkle of brown butter breadcrumbs and feta cheese before serving. I could eat it every week when the veggies are in season. And maybe I do. Many of the components can be made in advance, and it's a great recipe for leftover grilled corn.
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Pasta with brown butter is something else
If you want a simple Summer pasta, this is a winner.
It's all about those brown butter crumbs. And the charred veggies. And the salty feta cheese.
FAQ
Use dried or fresh pasta. I like spaghetti, but short pasta, fettuccini or pappardelle also work. If you don't use noodles, homemade potato gnocchi goes very well.
Color and appearance: look for vibrant green stalks with tightly closed, firm tips. Some spears might have a purple tinge, which is fine, but avoid those with yellowing or browning.
Firmness: the stalks should be firm and straight. Gently bend the asparagus; it should snap easily without being limp.
Size: while size can be a matter of preference, thicker stalks tend to be more tender and flavorful, while thinner stalks can be more fibrous and tough.
Moisture: check the ends of the asparagus. Fresh asparagus should be moist and not dried out. The ends shouldn't be too woody or desiccated.
Smell: fresh asparagus have a mild, pleasant smell.
Sweet Summer corn is always my first choice, but this dish can also be made with frozen corn.
Steps to make corn asparagus pasta
Brown butter
Make the brown butter in a small or medium saucepan. Don't let it burn or become too dark.
Vegetables
Grill or roast the asparagus stalks and corn.
Breadcrumbs
Use some of the brown butter for the breadcrumbs.
Base ingredients
Cook the onion and jalapeños until soft and starting to lightly brown. Add the asparagus pieces.
Skillet
Stir the pasta with the onion and asparagus in the same skillet. Add brown butter and mix.
Serve
Add the corn and sprinkle with breadcrumbs and cheese before serving.
Corn Asparagus Pasta (with brown butter)
Ingredients
For the vegetables:
- 3 ears of fresh corn, corn cobs
- 1 bunch fresh green asparagus, trimmed of tough ends
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
For the brown butter:
- ½ cup unsalted butter
For the golden breadcrumbs:
- 1 cup fresh bread crumbs
For the pasta:
- 14 ounces vermicelli, linguini or spaghetti
- 3 tablespoons olive oil
- 1 green jalapeño, seeded and minced
- ½ cup red onion, thinly sliced
- 1 garlic clove, minced
- 2 ounces grated feta cheese
- olive oil, for drizzling
- salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
For the vegetables:
- Heat a large skillet, steak iron or the grill, and cook corn and asparagus until charred and soft.
- Transfer to a board, cut the asparagus into pieces, and cut the corn from the cob. It will take about 20 minutes for the corn, and you need to turn it so all sides are charred in places. The asparagus will take 10-15 minutes, depending on their size.
- You can also roast the corn and asparagus in the oven until charred. Place them on an oven tray, drizzle with olive oil, salt and pepper to taste and roast at 350°F (180°C) until soft and slightly charred.
Make the brown butter:
- Melt butter in a saucepan. Let bubble and squeak until it foams and then starts to turn golden and the residue in the bottom begins to brown. Remove from pan before it starts to turn too dark.
- Reserve ¾ of it.
For the breadcrumbs:
- Add the remaining brown butter (about 1 and ½ tablespoons) to the breadcrumbs in a medium saucepan, stir to mix, and return to the stove over low heat.
- Stirring frequently to prevent burning and cook until the crumbs crisp and turn a deeper color. Remove and let cool.
For the pasta:
- Cook pasta in a large pot of salted water until al dente (the time the package stipulates is usually very accurate). Drain, reserving 3 tablespoons of pasta water for the skillet. Transfer the pasta to a bowl and toss with 2-3 tablespoons of the reserved brown butter.
- While the pasta is cooking, add the red onion, garlic and jalapeño to a skillet with a few tablespoons of olive oil and lightly cook over medium heat for a minute. Add salt and pepper to taste and cook for 1 more minute.
- Reserve a few asparagus tips and corn kernels for garnishing, and add the rest to the skillet.
- Season with more salt and pepper if needed, increase the heat to medium/high and cook for 3 or 4 minutes, until everything is integrated and beginning to brown a little bit more.
- Add the cooked pasta and the reserved pasta water to the skillet. Stir and then drizzle over the reserved brown butter. Carefully mix over low heat for a few seconds.
- Remove from the heat, transfer to a serving platter, add chopped parsley and cheese, sprinkle with brown butter crumbs, and add the remaining asparagus tips and corn.
- Serve immediately, passing more breadcrumbs and grated cheese if you want.
Chris Baccus says
Paula, this is great. Made it tonight and my wife and I loved it. The results: http://sustainabledad.com/?p=1908
Abbe@This is How I Cook says
You are right, Paula. This looks fabulous and I love browned butter. Yes that would be a great name. LOL!
laurasmess says
Oh wow. What a gorgeous, gorgeous way to use old bread! I actually have some leftover ciabatta in the fridge that I need to use up. Now I know exactly what I'm going to do with it! Thanks Paula. Oh, and in regards to 'brown butter kitchen', I like it! Genius! xx