Another delightful dish from the delicious repertoire of my friend Tom
5 ears corn
Handful shiitake (stems removed, ¼ inch slice)
1 garlic clove
4 asparagus (cut on bias, 1.5 inches)
Pinch of thyme
Remove corn from cob. Saute small diced shallots and thinly sliced garlic with olive oil and a sliver of unsalted butter. Add mushrooms. Salt. Cover. Stir often. When mushrooms start to brown, add half the corn. Cook several minutes. Just before done, add asparagus. Cover. Residual heat will cook asparagus. Season with pepper and serve.
Add half of the fresh corn at the end. Gives a nice sweet crisp taste.
This is good at room temp too.