One reader summed it up this way "I made this last night and it was so good I almost licked the plate clean". We did too. You will too!
Course
Salads
Prep Time3hours15minutes
Cook Time3hours15minutes
AuthorChris Scheuer
Ingredients
Ingredients for the salad
1bunch asparagusshaved into thin ribbons with a sharp vegetable peeler*
3cobs fresh corncorn removed from husks**
½cupdried cranberries
½cuppacked fresh cilantro leaves
½small red onionvery thinly sliced with a sharp knife
Ingredients for the dressing:
2tablespoonsfresh lemon juice
3tablespoonsneutral flavored oilie canola or sunflower
1teaspoonhoney
sea salta pinch
freshly ground black pepper
Instructions
For the dressing, combine oil, lemon juice, honey, salt and pepper in a small bowl, mix well with a fork or small whisk.
Combine shaved asparagus and thinly sliced red onion in a medium size bowl filled with ice water. Allow to sit for at least 10 minutes or up to 8 hours (refrigerated). When ready to serve, drain well and spread out on a clean kitchen towel to dry.
Combine asparagus/onion mixture with corn and dried cranberries and cilantro leaves. Add dressing to coat and toss well to combine.
Salad can be made 2-3 hours ahead or served immediately. Since there's no lettuce involved to wilt, it's delicious the next day as the flavors will have melded. The asparagus won't be as curled (from the stint in ice water) and pretty, but it still looks fresh and tastes fabulous!
Recipe Notes
~ *Asparagus is easy to shave with a sharp vegetable peeler. If your peeler is old or dull, don't even try it. Here's a great tutorial with helpful tips on shaving asparagus. ~ ** You might be wondering if I forgot to tell you how to cook the corn. When corn is tender and fresh, it doesn't need any cooking when used in recipes like salads and salsas. It adds a delightful sweet crunch and is full of flavor.