Corn Asparagus Pasta (with brown butter)
This simple, seasonal pasta with charred corn and asparagus and is sprinkled with brown butter breadcrumbs and feta cheese before serving. It's different and perfect for hot days when we want lighter pasta dishes. Many of the components can be made in advance and is great for leftover grilled corn.
Servings 4 servings
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.
Notes
Pasta: 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.
Brown butter: it 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.
