Creamed Corn With Asparagus - cooking recipe

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

Preparation

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.