(the pictures came out funky.. the sky was so dark and it was so gloomy no natural light at all in the house)
prep time: 10 minutes
cook time: 10 minutes
6 ears of yellow corn, shucked (we both used white)
2 bunches of asparagus, trimmed (we both used the thin ones)
1 small red onion, diced small (she told me to soak the onions in ice water for about an hour to cut the sharpness of the onion)
1/4 cup fresh basil leaves, chiffonade
1/2 cup sugar (i used splenda and only a 1/4 of a cup seemed way to sweet with all that sugar the hostess added water to make it not so sweet.. actually she said she only ended up using 1/2 the dressing she made she thought it would be to sweet to use your best judgment)
1 cup rice vinegar
1 tsp. salt
1 tsp. freshly ground black pepper
(i added a tsp or 2 of crushed red pepper)
Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.
In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.
Paula's recipe above fails to mention when to add the onion so I added them after the corn and asparagus.. it was so yummy!!
UPDATE: i had referred to janet's friend as the "hostess" as i was not sure she would appreciate being named here in my blog.. however, she has read the blog and said i most certainly can use her name!! thanks amber!! your house was lovely and the party was amazing..