Summer Asparagus, Corn and Tomato Salad

Name: Summer Asparagus, Corn and Tomato Salad
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 6 serving(s)
Ingredients: 1 lb fresh asparagus spear; 3 ears fresh corn, shucked; 2 pints cherry tomatoes or 2 pints grape tomatoes; 1/4 cup fresh basil, sliced; 1 large ripe avocado; 1/4 cup gorgonzola; 1/4 cup olive oil; 2 teaspoons Dijon mustard; 2 teaspoons fresh lemon juice

Submitted by Chef #714366

"So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy."

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Ready In:: 22mins
Ingredients:: 9
Serves:: 6

ingredients

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
¹⁄₄ cup fresh basil, sliced
1 large ripe avocado
¹⁄₄ cup gorgonzola
Dressing
¹⁄₄ cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

directions

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.