Farm Stand Corn Salad - cooking recipe

Ingredients

4 ears corn, kernels removed
1 1/2 lbs asparagus, tough ends removed,cut into 2 inch pieces
1 cup cherry tomatoes, cut in half
1/4 cup basil, cut into ribbons
3 tablespoons minced red onions
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Preparation

In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
Add asparagus and continue cooking an additional three minutes.
Strain, then blanch by submerging in a large bowl of ice water.
When cool, strain and shake off excess water.
Place in a large bowl; add tomatoes and basil.
In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
Pour over corn mixture, season generously with salt and pepper, toss, and serve.