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."
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  • Prepare an ice water bath for the asparagus and bring a pot of salted water to a boil.
  • Blanch the asparagus in the boiling water until it turns bright green, about 2 minutes; transfer asparagus to the ice water bath, then drain.
  • In a large skillet, melt the butter over medium heat; add onion and thyme and saute until onions are translucent, about 5 minutes, stirring.
  • 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).
  • Remove a third of the mixture and blend until smooth; return to skillet, add asparagus, and cook about 3 minutes to heat through.
  • Season with salt and pepper and serve.

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