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Recipes - Corn and Asparagus Salad Recipe

Recipe Name

Corn and Asparagus Salad

Submitted by

dsanborn

Recipe Description

By Paula Deen

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	10	Ready In (minutes)	20

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Ingredients
Amt.	Measure	Ingredient



6	ears medium (6-3/4" to 7-1/2" long) yields	corn
24	spears medium (5-1/4" to 7" long)	asparagus spears, peeled and well trimmed - 2 bunches
1	small	Red onion, diced
4	tablespoons	basil, fresh, chopped (1/4 cup) - Chiffonade
1/2	cup	sugar
1	cup	rice vinegar (rice wine vinegar if you can find it)
1	teaspoon	salt
1	teaspoon	black pepper

Steps

Sequence	Step

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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