Recipe Name Corn and Asparagus Salad Submitted by dsanborn Recipe Description By Paula Deen Quantity 0 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 10 Ready In (minutes) 20

Ingredients Amount 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.