Oven Roasted Corn On The Cob & Fresh Asparagus

Delicious Sweet Corn & Fresh Asparagus!

Corn Ingredients:

Fresh corn

olive or canola oil cooking spray

sea salt & pepper to taste

Method:

Heat oven to 450°. Place one oven rack in lowest position in oven. 

Place second rack two levels above the first one.

Husk corn and remove silk.
Place each ear on a 12-inch square of aluminum foil. 

Spray cooking spray on all sides of ears. 

Sprinkle with salt and pepper. 
Place sealed ears of corn directly on bottom oven rack. 

Bake about 20 minutes or until corn is tender.

Asparagus Ingredients:

Fresh asparagus

olive oil (1 teaspoon for 6 spears)

lemon juice

freshly ground Himalayan pink salt or sea salt

freshly ground black pepper

ground coriander (or other fresh, or ground, herbs of choice)
3 - 4 tablespoons parmesan cheese (optional)
halved or whole garlic cloves (optional)
grape tomatoes, (optional)

Method:

Cut the thick tough ends off of the asparagus stalks.

Put on a foil lined baking sheet.

Drizzle the oil and lemon juice over the asparagus. 

Sprinkle with spices and herbs and cheese. If desired, add garlic cloves. Stir or toss to coat.

Bake for 10 - 20 minutes, on upper rack, above the wrapped ears of corn.(If desired, add the tomatoes the last 5 - 7 minutes of cooking.)

Note: If cooking just corn, or just asparagus, use the center rack of the oven. Corn bakes at 450* and asparagus cooks at 425*. This recipe makes perfect roasted veggies.