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Summer Asparagus, Corn & Tomato Salad
Prep Time:
20 minutes
Cook Time:
2 minutes
6 servings

1 lb. fresh asparagus spears

3 ears fresh corn, shucked, husks and silks discarded

2 pt. cherry or grape tomatoes (red and yellow, if available)

1 packet fresh basil, sliced (about 1/2 c.)

1 large ripe avocado

1/4 c. (or more) gorgonzola cheese


Break or cut tough ends from asparagus and discard. Cook asparagus in
boiling water 2 minutes and drain well. Cut diagonally into 1 1/2-inch
pieces when cool enough to handle.
Cut corn kernels from cobs with a sharp knife into a large, deep bowl;
cut close enough to release milky white substance with kernels.
Halve cherry tomatoes; toss them gently with corn, asparagus, and basi
l. Add dressing mixture and toss to coat; season with coarse salt and
black pepper. Let stand a few minutes if time allows.
Top with avocado wedges and crumbled cheese right before serving.

Nutritional Information

No Nutritional Information Available


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