Asparagus, Corn, and Tomato Salad
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 25 minutes + 30 minutes in refrigerator
Servings: 10 to 12
Ingredients
- 1 (1-pound) bunch asparagus, trimmed and cut into 1-inch pieces
- 6 ears fresh corn, shucked
- 2 pints cherry tomatoes, halved
- 2 shallots, thinly sliced
- 6 tablespoons sliced fresh basil
- ⅔ cup Olive oil
- 6 tablespoons champagne vinegar
- 2 tablespoons whole-grain mustard
- 2 teaspoons honey
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Directions
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.
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.
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.