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Summer Asparagus, Corn & Tomato Salad

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Quick and easy

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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 basil. 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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