Summer Salads: Asparagus Corn Salad

I tried some new to me salads this weekend. Two are veggie based salads. Sometimes I get sick of your run of the mill garden salad, you know? But I mainly just want to eat veggies together so I needed an alternative. This was my favorite of the three I tried.

Original recipe from Fat Girl in a Skinny Body

Ingredients
3 ears corn, shucked
2 bunches asparagus, ends trimmed and cut in 1 inch pieces
1/4 cup Extra virgin olive oil
2 tbsp lemon juice
1 tbsp white wine vinegar
1/4 tsp sugar
1/2 tsp kosher salt
1/4 tsp pepper (I used white)

Directions
Fill a large pot with water and bring it to a boil. When the water reaches a boil, add a big pinch of kosher salt, then add the corn to the water and boil for 5 minutes. Remove corn and set it aside to cool. Do not dump the water or turn off the heat.

In the same water, add the cut asparagus and boil for 2 minutes. Remove from the pot and set aside to cool.

Once the corn is cool enough to touch, cut off the kernels with a sharp knife and add the kernels and asparagus pieces to a large bowl. I broke the corn pieces up with my fingers a bit.

In another bowl, whisk the olive oil, lemon juice, vinegar, sugar, salt, and pepper. Drizzle the dressing over the salad and mix well to combine. Chill before serving. This can be made two days ahead of time.

Cover salad and store in fridge, cover leftover dressing and store on counter top for up to two hours. Before serving, add more dressing if desired, then store in fridge.

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Haikuesday

Asparagus pee...
Big topic of discussion.
Oh, it's not? Well then.

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