Asparagus, Corn, and Tomato Salad

Asparagus Corn and Tomato-Salad
Asparagus, Corn, and Tomato Salad
Makes 10 to 12 servings
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Ingredients
  1. 1 
(1-pound) bunch asparagus, trimmed and cut into 1-inch pieces
  2. 6 
ears fresh corn, shucked
  3. 2 
pints cherry tomatoes, halved
  4. 2 
shallots, thinly sliced
  5. 6 
tablespoons sliced fresh basil
  6. 2/3 
cup olive oil
  7. 6 
tablespoons Champagne vinegar
  8. 2 
tablespoons whole-grain mustard
  9. 2 
teaspoons honey
  10. 1/2 
teaspoon salt
  11. 1/2 
teaspoon ground black pepper
Instructions
  1. Bring a large pot of water to a boil over medium-high heat. Add asparagus; when water returns to a boil, remove asparagus using a slotted spoon, and immediately plunge into an ice bath to stop the cooking process. Drain, and place asparagus in a large bowl.
  2. Add corn to boiling water, and cook for 10 minutes or until tender. Drain and let stand until cool enough to handle. Using a sharp knife, cut kernels from cob, and add kernels 
to asparagus along with tomatoes, shallots, and basil.
  3. In a small bowl, whisk together olive oil and all remaining ingredients until combined. Add to asparagus mixture, tossing gently to coat. Cover and refrigerate for 30 minutes before serving.
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