Nothing is better in the summer than a chilled salad or vegetable toss. Green bean salad is one of my favorites, but using asparagus in this dish adds a little variety to your typical salads. It is a wonderful summer side dish.
Ingredients:
3 ears corn, shucked
2 bunches asparagus, ends trimmed and cut into 1-inch pieces
1/2 cup chopped fresh herbs {cilantro, basil, parsley}
1/4 cup olive oil
1 Tbsp. lemon juice
1 Tbsp. rice wine vinegar
1 tsp. agave nectar
1/2 tsp. salt
1/4 tsp. pepper
Directions:
1. Fill a large pot with water and bring it to a boil. Shuck the corn and trim the asparagus.
2. Add the shucked corn to the boiling water and boil for about 5 minutes, until it starts to turn bright yellow. Remove the corn and set aside to cool. In the same water, add the cut asparagus and boil for about 2 minutes. Remove the asparagus and set aside to cool. {Place both in a colander and run with cold water to stop the cooking process.}
3. While the veggies are cooling, whisk together in a small bowl the herbs, olive oil, lemon juice, vinegar, agave, salt and pepper.
4. Once the corn is cooled, cut the kernels with a sharp knife.
5. Add the asparagus and dressing, then toss to thoroughly coat the veggies. Chill until ready to serve. This can be made up to two days ahead of time.
*When the pictures were taken I only make half of the normal recipe.
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