Since living in Fresno, it has been really hot, something that I am definitely not used to coming from the Bay.  I have also been trying to be healthier…”trying.”  I have been making a lot salads recently, but man salads suck.  So this one involves asparagus and corn, which let’s be honest, is so much better than lettuce.  I got the recipe from food network and Paula Deen.  Don’t worry though, there’s no butter in it.  It turned out pretty good, but you definitely don’t need all the dressing that this recipe makes.

Ingredients:

• 6 ears of yellow corn, shucked
• 2 bunches asparagus, trimmed
• 1 red onion, diced
• 1/4 cup basli, chiffonade
• 1/2 cup sugar
• 1 cup rice wine vinegar
• 1 tsp salt
• 1 tsp fresh ground pepper

Directions

• Bring a large pot of water to a boil and blanch the corn for ~3 minutes
• Pull the corn out and place in an ice bath
• Blanch the asparagus in the same boiling water for ~1 minute
• Pull out the asparagus and place in ice bath
• Remove the kernels of the corn using a knife
• Cut the asparagus into ~1in pieces
• Place asparagus and corn in a bowl, along with the basil and onion
• For the dressing, mix the sugar, vinegar, salt, and pepper in a bowl
• Drizzle some of the dressing over the asparagus, corn, onion and basil until well coated
• Mix thoroughly and serve!