This "Fresh Corn and Asparagus Salad" is full of wonderful fresh veggies and herbs! This is the perfect Spring and Summer salad! Asparagus is in season right now and I love to find new ways to use it! This goes together really easy and holds up well in the fridge for a few days! Here is what you will need:
1 (1-pound) bunch of fresh asparagus, trimmed and cut in 1 inch pieces
6 ears of fresh corn, shucked
2 pints cherry tomatoes, halved
1 bunch of green onions, sliced thin including some of the green blades
1/4 cup fresh basil, chopped
3/4 cup good Italian Dressing (I used Olive Garden)
2 Tbs. Dijon mustard
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
6-7 slices of bacon, cooked crisp and crumbed
Bring a large pot of water to a boil over medium high heat. Drop the asparagus in and when it comes back up to a boil, boil the asparagus for about a minute. Remove with a slotted spoon and place on a paper towel to drain. Drop the shucked corn in and boil for about 10 minutes. Remove and drain. When it's cool enough cut the corn off the cob. Place the asparagus, corn, green onions, tomatoes, and basil in a large bowl.
In another bowl, whisk the Italian dressing, Dijon mustard, sugar, salt, pepper and garlic powder together until the sugar is dissolved. Pour over the salad ingredients and toss to coat. Place in the fridge for 30 minutes to an hour before serving.
Right before serving, sprinkle the bacon over the top! This is really good with grilled meats and for cookouts or potlucks!