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Asparagus and Corn Salad



  • 3 ears Corn, Shucked

  • 2 bunches Asparagus - Tough Ends Removed Then Cut Into 1-inch Pieces

  • ½ cups Chopped Fresh Herbs (cilantro, Parsley, Basil, Your Choice)

  • ¼ cups Olive Oil

  • 1 Tablespoon Lemon Juice

  • 1 Tablespoon Rice Wine Vinegar

  • 1 teaspoon Honey

  • ½ teaspoons Kosher Salt

  • ¼ teaspoons Black Pepper


1. Fill a large pot with water and bring it to a boil. Add in a hefty pinch of salt once water starts to boil. Add the shucked corn into the boiling water and boil for about 5 minutes, until the corn starts to turn bright yellow. Remove the corn from the pot and set it aside to cool. Keep the water in the pot.

2. In the same water used for boiling the corn, add the cut asparagus and keep it in the water for 2 minutes, just until it’s cooked but not overcooked. Remove asparagus from the pot and set aside to cool.

3. Once the corn is cool enough to touch, carefully cut off the kernels with a sharp knife and add the kernels and asparagus pieces into a large bowl.

4. In another bowl, whisk together the herbs, olive oil, lemon juice, vinegar, honey, salt and pepper. Drizzle the dressing over the corn and asparagus. Mix together and chill until ready to serve. Can be made up to 2 days ahead of time.


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