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[Mox ie]

Asparagus and Corn Salad

Yield: 4 servings

Ingredients

• 3 ears corn, shucked
• 2 bunches asparagus, ends trimmed and cut in 1 inch pieces
• 1/2 cup chopped fresh herbs (cilantro, basil, parsley, whatever you like)
• 1/4 cup olive oil
• 1 tbsp lemon juice
• 1 tbsp rice wine vinegar
• 1 tsp honey (can replace with sugar or agave)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

Fill a large pot with water and bring it to a boil. Add in a hefty pinch of salt once water starts to boil.

Add the shucked corn to the boiling water and boil for about 5 minutes, until it starts to turn bright yellow. Remove the corn from the pot and set it aside to cool.

In the same water used for boiling the corn, add the cut asparagus for 2 minutes, just until they’re cooked, but not overcooked. Remove from the pot and set aside to cool.

Once the corn is cool enough to touch, cut of the kernels with a sharp knife and add the kernels and asparagus pieces to a large bowl.

In another bowl, whisk the herbs, olive oil, lemon juice, vinegar, honey, salt, and pepper. Drizzle the dressing over the corn and asparagus. Mix together and chill until ready to serve. Can be made up to 2 days ahead of time.