Summer Asparagus, Corn & Tomato Salad

Prep Time:
20 minutes
Cook Time:
2 minutes
6 servings

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1lb.fresh asparagus spears,

3earsfresh corn, shucked, husks and silks discarded,

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

1packetfresh basil, sliced (about 1/2 c.),

1largeripe avocado,

1/4c.(or more) gorgonzola cheese,


1Break 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.

2Cut corn kernels from cobs with a sharp knife into a large, deep bowl; cut close enough to release milky white substance with kernels.

3Halve cherry tomatoes; toss them gently with corn, asparagus, and basil. Add dressing mixture and toss to coat; season with coarse salt and black pepper. Let stand a few minutes if time allows.

4Top with avocado wedges and crumbled cheese right before serving.

Nutritional Information

No Nutritional Information Available

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