I hope you aren’t getting too bored with my salad recipes yet.
Our local markets are filled with wonderfully fresh asparagus,
so I’m trying to take advantage of it while I can.
ASPARAGUS CORN SALAD
1 bunch asparagus
1 cup corn niblets
1/2 red pepper, chopped
1 handful parsley, chopped
1/4 cup olive oil
1 tbsp rice wine vinegar
1 tbsp fresh lemon juice
1 tsp agave syrup
salt and pepper to taste
Cut asparagus into 1″ pieces.
Blanch quickly in a small pan of boiling water until bright green.
Drain and add to your salad bowl with the rest of your vegetables.
Whisk together the dressing ingredients
and toss well with the salad.
I can’t wait until corn is in season.
Wouldn’t this be wonderful using freshly grilled sweet corn?
inspired by Fat Girl trapped in a Skinny Body