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Drain in a colander and rinse immediately under cold, running water until well chilled. Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. This colorful corn orzo pasta salad is as easy.
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Ingredients - Asparagus and Corn Salad:
- Require 4 - spears Asparagus
- Get 30 grams of Sweet corn
- Provide For the dressing:
- Provide 2 tbsp Mayonnaise
- Make ready 1 tbsp Ground sesame seeds
- You need 1 tsp of Soy sauce
- Take 1/2 tsp of Sugar
Most everything is thrown on the grill until it just has a slight char and smokiness. Once the corn is cool enough to touch, carefully cut off the kernels with a sharp knife and add the kernels and asparagus pieces into a large bowl. Grilled asparagus and grilled corn are two of our favorite summer vegetables. This salad brings them together—where else?—on a hot grill.
Asparagus and Corn Salad making:
- This time I used double-roasted, freshly ground packaged sesame seeds. Some of the seeds are still intact, so retains texture.
- Peel the hard part of the asparagus and cut off a bit of the bottom.
- Boil the asparagus and cool in cold water. Cut it diagonally.
- Mix the dressing ingredients together, and add the asparagus and corn.
Grilling accentuates the sweetness of any vegetable by caramelizing the natural plant sugars. (It also imparts an intoxicating smoke flavor.) This festive salad has a sweet, smokey, spicy flavor from the grilled veggies and Chipotle pepper in adobe sauce. Serve this on a bed of greens. This I tossed up from left over grilled asparagus and corn. This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing. Add the asparagus, corn and sun-dried tomatoes to the bowl with the pasta.
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