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; 6 grams fresh basil leaves, chiffonade; 1 small red onion, diced small; 255 milliliters rice wine vinegar; 1 teaspoon salt; 100 grams sugar

Corn and Asparagus Salad requires around 20 minutes from start to finish. This recipe makes 4 servings with 282 calories, 10g of protein, and 2g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. Only This recipe from Foodnetwork requires asparagus, rice wine vinegar, ears corn, and sugar. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a pretty expensive hor d'oeuvre. If you like this recipe, you might also like recipes such as Corn, Scallion and Cotija Dumplings in a Coconut Corn Broth, Corn Muffins With Fresh Corn, and Asparagus, Red Onion and Asiago Salad.

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