Summer Asparagus, Corn & Tomato Salad
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.
No Nutritional Information Available