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.
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
The short version is what the name implies: butter that is browned. The result is a deep, nutty, toasty flavor unlike anything else. And it's easy to make! I have a whole post devoted to how to make brown butter.
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.
Related recipes you might like:
One last thing
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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
- 1-2 tablespoon of 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 oz 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 oz. 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.
Emily Dickson says
ooh this looks delicious, I definitely don't use asparagus enough when it's in season in the UK, I love pasta though and this looks so good! I love your style of writing, you make me laugh so much (:
from Emily x
Guru Uru says
I simply adore this delicious corn recipe, and with brown butter breadcrumbs? Love it! 😀
Cheers
CCU
mividaenundulce says
Es que la pasta tiene imán, es adictiva, la puedo comer solo con un chorrito de aceite de oliva y ya, pero creo que lo importante es que la pasta sea de buena calidad y si es fresca mejor. Me la imagino con los espárragos y el choclo, delicia total..!!
Pink Patisserie says
This dish has all the lovely amazing flavors that I can never get enough of! So delicious!
Deb says
It has been a summer of "I can't get enough corn!" Your recipe has my full attention! Just scrumptious Paula!
Beth says
You've sold me on this recipe! And brown butter croutons sound amazing.
Elisabeth Foodandthrift says
Paula, this is an extremely creative and delicious pasta...and I would do the same thing as you did, but most of the time when I photograph my food when I'm alone at my place...I just knock on my neighbor's door and surprise him with my dish of whatever I've made and he is so happy cause he always eats out!
Love the charred corn in the yummy pasta...I'm pinning this right now! xoxo
Cocoa and Lavender says
Well, for starters, you had me at "brown butter breadcrumbs!" I love any pasta that has toasted breadcrumbs - but the brown butter - well, that just takes it over the edge. The asparagus and corn, too. Yum. You are so good to have leftovers - we end up eating it all in one sitting. ~ David
Laura Dembowski says
Corn goes so well in pasta. Can't wait to see the fritata too!
Renee says
I would completely lose it with this pasta too. Not enough good words or emoticons to describe it's deliciousness.
Thanks for the shoutout on my Elote too.
Angie Schneider says
This is a great pasta dish, Paula. I am not surprised that you couldn't resist...
The Ninja Baker says
I can see why this dish is irresistible - it's pretty, it's healthy and made by you! The fritatta sounds fantastic, too. Do I detect a recipe for a future post? I hope so!
Have to laugh about your 24/7 food comment. I can relate. Blogging, for me, is the perfect excuse to do everything you described and say I'm working =)
Montse {Rhu and Sam} says
Never thought about pairing charred corn with pasta!! it's brilliant 😉
Anne ~ Uni Homemaker says
Brown butter is absolutely amazing! And adding it to breadcrumbs for this pasta dish is brilliant! I love that charred corn and asparagus. A big plate of this would be make really happy! 🙂 Great recipe Paula!
Terra says
Now this is definitely a recipe my hubby and I would adore! It looks so delicious, and brown butter ROCKS!! Hugs, Terra
yummychunklet says
What delicious looking pasta!
Marissa | Pinch and Swirl says
I am SO making this. My mouth is literally watering looking at all of your gorgeous photos, Paula.
Christine @ 24 Carrot Kitchen says
Lovely post...and you make me laugh so much! I can relate to so much of what you say.
I love the photos that show the techniques and I am pinning this as I can't wait to try it.
Patty Price says
Oh my! For the yummy-ness of this pasta -I'm in heaven over this plate of beautiful food 😉 I think you hit all the notes here and the charred corn-that looks so darn good 😉
Monet says
What a GORGEOUS pasta. A perfect way to end the summer months. That charred corn looks so tasty...as do those brown butter breadcrumbs! Thank you for sharing with me. I hope you are having a wonderful Wednesday!