Summer Asparagus Salad Recipes

SUMMER CORN SALAD WITH ASPARAGUS

Steps:

• Preheat an outdoor grill for medium-low heat and lightly oil grate.
• Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
• Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
• Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste. Serve at room temperature or chilled.

WARM ASPARAGUS SALAD

Steps:

• Bring a large pot of salted water to a boil and fill a large bowl with ice water.
• Add the asparagus to the boiling water and cook until just tender, 1 to 2 minutes. Drain and transfer to the ice water. Once cooled, drain and pat dry and add to a medium bowl.
• Heat the oil in a small saucepan over medium heat, add the walnuts and garlic and cook, stirring occasionally, until just golden, 1 to 2 minutes. Pour mixture over the asparagus and toss to combine. Season to taste with salt and pepper.
• To serve, transfer asparagus to a platter and scatter Parmesan on top. Drizzle with lemon juice and serve immediately.

SUMMER ASPARAGUS, CORN AND TOMATO SALAD

Steps:

• Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
• Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
• Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
• Top with avocado and crumbled cheese right before serving.
• These ingredients need not be exact. Add or subract to your liking.

ASPARAGUS SALAD

Steps:

• Cook bow tie pasta according to directions on box about 10 to 12 minute's.
• Cut pear tomatoes or cherry tomatoes in half. Slice green ends of green onions, chop celery thin slices. Place all ingredients in bowl as you cut your vegetables. Break ends off lower ends of asparagas and place in boiling water for 3 minutes. Drain and place immediately into ice water bath to keep them greener and a little crunchy. Pat them dry and cut into 1/2 inches. Mix this in with the cooked bow-tie pasta that has been rinsed in cold water and drained off. Add 1/2 cup Italian Dressing and mix well.
• Shave the parmesan cheese into the bowl and mix well. Chill for till ready to serve about 2 hours or 24 hours. Serves 8.