– **Title**: Asparagus & Summer Corn Salad
– **Ingredients**:
– 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
– 2 cups fresh corn kernels (about 4 ears of corn)
– 1 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup feta cheese, crumbled (optional)
– 3 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
– **Instructions**:
1. Bring a large pot of salted water to a boil. Add the asparagus pieces and blanch for about 2-3 minutes until bright green and tender-crisp. Use a slotted spoon to transfer the asparagus to a bowl of ice water to stop the cooking process. Let it cool for a few minutes, then drain and pat dry.
2. In the same pot, add the fresh corn kernels and cook for about 2-3 minutes until just tender. Drain and cool slightly.
3. In a large bowl, combine the blanched asparagus, corn, cherry tomatoes, red onion, and chopped basil.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine. Sprinkle with feta cheese if using.
6. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld. Enjoy your fresh summer salad!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives a nice crunch and vibrant color. You can swap it with green beans or snap peas if asparagus isn’t available. Both offer a similar crisp texture.
Corn: Fresh corn really shines in this salad. If you can’t get fresh corn, frozen corn works well too. Just thaw and drain it before using. Canned corn is another option, but rinse it to remove excess salt.
Red bell pepper: This sweet pepper adds a nice pop of color. If you need a substitute, try yellow or orange bell peppers for a slightly different flavor. Or use chopped cucumber for crunch.
Red onion: Red onion provides a mild onion flavor. You can use green onions or shallots instead if you prefer something less sharp, or even omit it if you’re sensitive to onions.
Dressing: Olive oil and lemon juice are key in this recipe. For a twist, replace olive oil with avocado oil. If lemon isn’t available, lime juice is a great alternative that provides similar acidity.
How Do I Perfectly Blanch and Cool Asparagus?
Blanching the asparagus is essential for keeping it bright green and crisp. Here’s how to do it right:
- Bring a large pot of water to a boil and add a pinch of salt. This helps to season the asparagus and enhances its color.
- Add the asparagus pieces and cook for 2-3 minutes until they are bright green but still crisp.
- Immediately transfer the asparagus to an ice bath (a bowl of ice water). This stops the cooking and helps maintain that vibrant color.
- After a few minutes, drain the asparagus well and set it aside!
This technique not only preserves color but also keeps the asparagus firm, making for a refreshing salad.
Asparagus & Summer Corn Salad
Ingredients You’ll Need:
Vegetables and Fresh Ingredients:
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 2 cups fresh corn kernels (about 4 ears of corn)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
Dressing Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 teaspoon red pepper flakes for heat
How Much Time Will You Need?
This delightful salad takes about 15 minutes to prepare and an optional 30 minutes chilling time in the refrigerator. It’s quick to make and perfect for a fresh, vibrant side dish!
Step-by-Step Instructions:
1. Blanch the Asparagus:
Start by bringing a large pot of water to a boil and adding a pinch of salt. Once the water is boiling, carefully add the asparagus pieces. Blanch them for about 2-3 minutes until they turn bright green and are tender-crisp, but not overcooked. Quickly transfer the asparagus to an ice bath (a bowl filled with ice and water) to stop the cooking. After a few minutes, drain and set the asparagus aside.
2. Sauté the Corn:
In a skillet over medium heat, add the fresh corn kernels. Sauté them for 5-7 minutes, stirring occasionally, until they are slightly browned and tender. Once done, remove the skillet from heat and let the corn cool slightly.
3. Combine the Ingredients:
In a large mixing bowl, combine the blanched asparagus, sautéed corn, diced red bell pepper, and finely chopped red onion. Give it a gentle toss to mix everything together.
4. Prepare the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and red pepper flakes if you want a bit of heat. Once blended, pour the dressing over the salad ingredients and toss gently until everything is well coated.
5. Finish with Parsley:
Add the chopped fresh parsley to the salad and give it another gentle toss to combine all the flavors.
6. Serve or Chill:
You can serve the salad immediately for a fresh crunch, or you can chill it in the refrigerator for about 30 minutes. This will allow the flavors to meld nicely. Enjoy your tasty Asparagus & Summer Corn Salad!
Can I Use Frozen Corn for This Salad?
Yes, you can use frozen corn! Just make sure to thaw it thoroughly and drain any excess moisture before sautéing. You can quickly thaw frozen corn by placing it in a bowl of cold water for about 10-15 minutes or by microwaving it for 2-3 minutes.
What Can I Substitute for Olive Oil?
If you’re out of olive oil, you can use other oils like avocado oil or grapeseed oil. Both offer a mild flavor that works well in salads. If you’re looking for a different taste, try using toasted sesame oil for an Asian twist!
How Long Can I Store Leftover Salad?
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the texture may change slightly as the vegetables release moisture. If the salad seems soggy, give it a quick toss before serving.
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad a few hours in advance. Just keep the dressing separate until you’re ready to serve to prevent the vegetables from becoming wilted. Toss everything together right before serving for the best flavor and texture.
