Creamed Corn With Asparagus

Adapted from a recipe by Laurent Tourondel, chef at "BLT" in NYC. From "Mens Health." Chef Tourondel specialized in New American Bistro style cooking.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 12  stalks fresh asparagus, halved lengthwise and cut into 2 inch pieces
• 2  tablespoons butter
• 1  small onion, minced
• 2  sprigs fresh thyme
• 6  cups fresh corn, cut from the cob
• 1⁄2 cup heavy cream
•  salt & freshly ground black pepper

Directions

1. Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.
2. Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.
3. In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.
4. Add corn and cream and bring to a boil; remove from heat and discard the thyme sprigs (don't worry if some leaves fall off and if you have to use dried do not try to pick it out).
5. Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.
6. Season with salt and pepper and serve.