Corn Asparagus Pasta

This simple, seasonal pasta has charred corn and asparagus and a generous sprinkle of brown butter breadcrumbs and feta cheese before serving. I could eat it every week when the veggies are in season. And maybe I do. Many of the components can be made in advance and it's a great recipe for leftover grilled corn.

• 3 ears of fresh corn (corn cobs)
• 1 bunch fresh green asparagus, trimmed of tough ends
• 1-2 tablespoon of olive oil.
• Salt and freshly ground black pepper, to taste

• ½ cup unsalted butter

• 1 cup fresh bread crumbs

• 14 oz vermicelli, linguini or spaghetti
• 3 tablespoons olive oil
• 1 green jalapeño, seeded and minced
• ½ cup red onion, thinly sliced
• 1 garlic clove, minced
• 2 oz. grated feta cheese
• Olive oil, for drizzling
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley