Asparagus Corn Salad

During the spring and summer, the NYC area is lucky to have asparagus that is gorgeously fresh, local and abundant. We grill it, make pesto with it, blanch it and when I’m patient enough, we use a vegetable peeler to make “spaghetti” out of it and add it to pasta. I can confidently say that it’s a family and potluck favorite. Vegetarians will rejoice, vegans will be grateful and carnivores will think it’s so delicious that they won’t realize its vegan!

Asparagus Corn Salad

Asparagus Corn Salad

Shopping at Stew Leonard’s during this past cold mid-January weekend, I was surprised to see beautiful asparagus. Seriously. It was beautiful. I stopped and just stared at it. I checked to see if it was plastic. It was that beautiful. Out of season or not, I just couldn’t stop myself from scooping up a few bunches to recreate one of our easiest summer salads. I’m feeling very “Field of Dreams”: If I make summer food, summer will come!

The winter version is really yummy (I promise!!!). But if you think that this is good, make this dish during the summer and the flavors will really sing!

Enjoy!

Asparagus Corn Salad

Asparagus Corn Salad

Asparagus Corn Salad

Makes 12-15 as a side

Adapted from Paul Deen

Ingredients

3 bunches asparagus
8 ears of corn, boiled or roasted (during the winter substitute with 1 bag of frozen sweet corn and 1 bag of frozen fire roasted corn)
1 large red onion, finely diced (or 4 large-ish shallots, finely diced)
small bunch of basil, about 1/4 cup, about 20 leaves (or 8 Trader Joe’s frozen basil cubes)
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1/3 cup sugar
1 cup rice vinegar
Kosher salt and freshly ground pepper to taste
 

Directions

1. Cut asparagus into 1″ pieces.
2. Bring a large pot of water to boil. Blanche asparagus for 2-3 minutes, depending on the thickness of your asparagus. Asparagus should be slightly crisp.
3. Drain pot and cool down asparagus in an ice bath or under cold running water. 
4. Remove corn from the cob (or defrost frozen corn).
5. In a large bowl, combine asparagus, corn and red onion (or shallots).
6. In a small bowl combine the sugar and rice vinegar. Stir to combine. Let it stand for a few minutes for the sugar to mostly dissolve.
7. Add dressing to the vegetables and toss to combine.
8. Taste and add salt and pepper to your preference.
9. Serve cold or at room temperature.
Enjoy!
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Eat, Drink & Be Yummy!
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