Cut the asparagus into pieces and cook in a little salted water. Set aside a tablespoon of corn and finely puree the rest with the liquid from the can and the cream.
When the asparagus is done, add the corn kernels and the cream and corn puree to the asparagus and bring to the boil briefly. Season with nutmeg, salt and pepper (the pepper can, but does not have to be added).
The amount of asparagus is only an approximate figure. I had very fine short asparagus and then there were a few more sticks.
Ingredients
Print Recipe
Pin Recipe