Ingredients

6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1/4 cup fresh basil leaves, chiffonade
Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Mix together well and chill or serve at room temperature.