Asparagus and Corn Salad
Votes: 10
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
In just 20 minutes, Paula Deen makes a salad of tender asparagus and vibrant corn, dressed with a sweet and tangy vinaigrette. It's a light yet filling appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 bunches of prepared asparagus
- 6 ears of yellow corn, shucked
- 1 small red onion, finely diced
- 1/4 cup fresh basil leaves, thinly sliced
Refueling:
- 1/2 cup sugar
- 1 tbsp. rice wine vinegar
- 1 teaspoon of salt
- 1 teaspoon freshly ground black pepper
We recommend
Recipes with similar ingredients: asparagus, corn, red onion, basil, rice vinegar
Cooking the dish according to the recipe:
- Fill a large saucepan with water, add salt, and bring to a boil. Place the husked corn cobs in the boiling water and blanch for 3 minutes, until the kernels are a rich yellow color. Then transfer the corn to a bowl of ice water.
In the same water you blanched the corn, boil the asparagus for one minute and transfer it to a bowl of ice water. Once the corn has cooled, use a sharp knife to cut the kernels off the cob. Cut the asparagus at an angle into 2.5 cm pieces. Place the corn and asparagus in a medium bowl.
In another medium bowl, combine the sugar, vinegar, salt, and pepper. Pour the dressing over the corn and asparagus. Mix well and refrigerate, or serve this salad at room temperature.
Categories:
recipe / Salads / Warm salads / Paula Deen
Similar recipes
