 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 7/8 | cup | corn | 3/4 | cup | asparagus spears, peeled and well trimmed - 2 bunches | 1/4 | small | Red onion, diced | 1 | tablespoon | basil, fresh, chopped (1/4 cup) - Chiffonade | 2 | tablespoons | sugar | 1/4 | cup | rice vinegar (rice wine vinegar if you can find it) | 1/4 | teaspoon | salt | 1/4 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Fill a large stock pot with water, salt and bring to a boil. Place shucked
corn in boiling water and blanch the corn for 3 min until bright yellow.
Then toss the corn into an ice bath. | | 2 | In the same water used for blanching
the corn, blanch the asparagus for 1 min then toss into the ice bath. | | 3 | For
the corn, once cooled, remove the kernels off the cob with a sharp knife
and cut the asparagus into 1-inch angled sections. | | 4 | Place both the corn and
the asparagus into a medium size bowl (I needed a large bowl). Add the
diced onion and fresh basil. Stir to combine. | | 5 | In another medium bowl, mix together sugar, vinegar, salt, and pepper.
Pour over corn and asparagus mixture. Mix together well and chill or serve
at room temperature. | | 6 | Note: I used a little (~2 Tbs) more vinegar than called for. The dressing
tasted a little too sweet and that helped. Also, after tasting it as I
finished it and after it had chilled, I think chilled is better, although
both are very good. |
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