Corn and Asparagus Salad

Name: Corn and Asparagus Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 bunches asparagus, trimmed; 1 teaspoon freshly ground black pepper; 6 ears yellow corn, shucked; 59 milliliters fresh basil leaves, chiffonade; 1 small red onion, diced small; 237 milliliters rice wine vinegar; 1 teaspoon salt; 118 milliliters sugar

Corn and Asparagus Salad is a gluten free and vegan recipe with 4 servings. This side dish has 282 calories, 10g of protein, and 2g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up basil leaves, onion, rice wine vinegar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Fill a large stock pot with water, salt and bring it to a boil.

Ingredients you will need

Stock

Water

Salt

Equipment you will use

Pot

Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections.

Ingredients you will need

Asparagus