Tuesday, October 2, 2012

so nice i'm posting it twice.. asparagus and corn salad


i had this salad last year at janet's baby shower.. i fell in love.. i fell in love with it's simplicity and with it's flavor.. the original recipe came from paula deen, here.. i made it the other night when my cousins came to dinner.. i served extra spicy sliders and this cool refreshing salad was a perfect compliment to them..


the weather here is starting to get cooler, and by cooler i mean it was only 99 on saturday.. by this weekend it's only supposed to get to be 89.. wow that makes me happy.. as much as i love love the summers here and the lake.. by october i am ready for cooler weather.. i bbq'd the sliders (recipe tomorrow) and quickly made this salad.. we sat outside by the firepit.. long into the evening.. it was a wonderful night!! there was the wurst fest and car show in town and the kids hung out there and had a fun time too so all in all a very good weekend..


prep time:  10 minutes
cook time: 10 minutes
servings: 8

ingredients:

3 ears of yellow corn, shucked
1 bunches of asparagus, trimmed
1/2 small red onion, diced small (soak the onions in ice water for about an hour to cut the sharpness)
1/4 cup fresh basil leaves, chiffonade (oops i forgot this part)

dressing:

1/8 cup sugar
1/2 cup rice vinegar
1 tsp. salt
1 tsp. freshly ground black 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 remove corn and toss 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.  once the corn is 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.


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