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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
4 ears corn, kernels removed |
1 1/2 lbs asparagus, tough ends removed,cut into 2 inch pieces |
1 cup cherry tomatoes, cut in half |
1/4 cup basil, cut into ribbons |
3 tablespoons minced red onions |
1 tablespoon fresh lemon juice |
3 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
Directions:
1. In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
2. Add asparagus and continue cooking an additional three minutes.
3. Strain, then blanch by submerging in a large bowl of ice water.
4. When cool, strain and shake off excess water.
5. Place in a large bowl; add tomatoes and basil.
6. In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
7. Pour over corn mixture, season generously with salt and pepper, toss, and serve.
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