In just 20 minutes Paula Dean is preparing a salad of tender asparagus and bright corn and season it with a sweet and piquant vinaigrette sauce. It turns out to be a light but satisfying snack. Share with friends: 
Time: 20 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 bunches of prepared asparagus
- 6 peeled ears of yellow corn
- 1 small diced red head Luke
- 1/4 Art. sliced into thin strips of fresh leaves basilica
Refueling:
- 1/2 tbsp. Sahara
- 1 tbsp. rice wine vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
Recipes with similar ingredients: asparagus, corn, red onion, basil, rice vinegar
Recipe preparation:
- Pour water into a large pot, salt and bring to boiling. Peeled corn cobs in boiling water and blanch for 3 minutes until grains are saturated yellow color. Then transfer the corn to a bowl of ice water. AT in the same water where the corn was blanched, boil for a minute asparagus and transfer to a bowl of ice water. When the corn cools down, with a sharp knife cut the grains from the ears. Cut asparagus under pieces angle of 2.5 cm. Fold the corn and asparagus in a bowl medium sized. In another medium sized bowl, mix the sugar, vinegar, salt and pepper. Sauce corn and asparagus. Good mix and refrigerate, or serve this salad at room temperature.
