Corn and Asparagus Salad

1. 1

   Fill a large stock pot with water, salt and bring it to a boil.

2. 2

   Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow.

3. 3

   Then toss the corn into an ice bath.

4. 4

   In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath.

5. 5

   For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections.

6. 6

   Place both the corn and then asparagus into a medium size bowl.

7. 7

   In another medium size bowl, mix together sugar, vinegar, salt, and pepper.

8. 8

   Drizzle over corn and asparagus.

9. 9

   Mix together well and chill or serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.