•2 ears corn, shucked
•1 bunch asparagus, trimmed
•1 handful basil, chiffonade
•1 tbsp. cider vinegar or balsamic vinegar
•1 tbsp. olive oil
•Salt and pepper
Method
Blanch corn in boiling water for 3 minutes , drain, rinse and place in ice bath.
Cut asparagus in 1 inch pieces. Blanch in boiling water for 1 minute, drain, rinse and place in ice bath.
Add corn and asparagus to a bowl, mix in olive oil, vinegar, basil and salt and pepper to taste.
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