Despite a very busy week at work, I wanted to try preparing some nice food, simple but nice… and because we haven’t been to the country, I still had to adjust to what I could find in Tokyo’s supermarkets. One thing I found that was nice was fresh corn… something I don’t cook to often because I totally lack of imagination when it comes to cooking corn. Luckily I was browsing a cooking magazine in the train and found a nice recipe of a creamy corn soup (one of the classic use of corn), with rolled asparagus in bacon. I had corn, I had asparagus, I had bacon, I didn’t want to prepare a creamy soup… but the combination inspired me for a new recipe of pasta.

Orecchiette with corn and asparagus (for 2 people, main dish)

– 120g of orecchiette

– 1 fresh corn

– 4 slices of bacon

– 2~4 green asparagus

– olive oil

– paprika powder

– chili powder

– salt and pepper

I boiled one corn and then I shuck it. In a pan I simply grilled some bacon cut in pieces, added the corn and when the bacon was golden added some chopped asparagus, a tsp of paprika, a bit of chili powder, salt and pepper.
Then I boiled the pasta, drained them, added them to the sauce and stirred well, adding a bit of olive oil, and served to eat right away!