When Seasons Collide

It’s asparagus season, Orbiters! Whether you’re plucking it from your garden (thanks, Mother Earth!), grabbing some from the farmer’s market, or simply getting a good deal at your local supermarket, nothing compares to the succulent, flavorful, nutrition-packed spears you can get in early spring.

With several bags of frozen 2022 Iowa sweet corn (the best sweet corn IN THE WORLD!!) still in the freezer, we decided to combine the summer specialty with a recent harvest of spring asparagus, plus some fresh arugula. And the results were DIVINE. Sugary sweet corn and crisp asparagus provide the ideal balance to the spicy fresh arugula. Along with a simple vinaigrette, the salad creates magical harmony between spring and summer veggies!

Veg Swap
This salad is incredibly adaptable with other veg combos as well. Instead of asparagus and corn, try …
• Cut green beans (blanched as directed in Step 1) and chopped fresh carrots.
• Quartered or halved Brussels sprouts (blanched as directed in Step 1.
• Fava beans (shelled and blanched as directed in Step 1 and skinned) and fresh diced cucumber.
• Halved fresh cherry tomatoes and frozen shelled edamame (blanched as directed in Step 1).
• Roasted butternut squash cubes and frozen peas.

Asparagus-Corn Salad with Arugula

This simple but amazing salad will shine brightest when asparagus season is in full swing in the spring. If you don't grow your own asparagus, look for locally grown spears from the farmer's market.

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Prep Time 20 minutes mins

Cook Time 4 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 0

Ingredients

  

• 12 oz. asparagus, trimmed and cut into 1-inch pieces
• 10 oz. frozen corn (about 2 cups)
• ¼ cup olive oil
• 2 Tbsp. Champagne vinegar
• 1 to 2 Tbsp. honey
• ¾ tsp. garlic powder
• ½ tsp. kosher salt
• ½ tsp. black pepper
• ½ tsp. ground Aleppo pepper or crushed red pepper
• ¼ cup finely chopped red onion
• 4 cup fresh arugula, coarsely chopped

Instructions

 

• Bring a medium saucepan full of salted water to a boil. Add asparagus; blanch 2 minutes, then use a slotted spoon to transfer asparagus to an ice bath. Add frozen corn; cook 2 minutes then drain and transfer to the ice bath with the asparagus. Let stand 5 minutes, then drain well.
• Meanwhile, in a large bowl whisk together olive oil, vinegar, honey, garlic powder, salt, black pepper, and Aleppo pepper until combined. Stir in drained asparagus and corn and the red onion. Cover and chill 30 minutes to 1 hour.
• Add arugula to the bowl and toss to combine. Transfer to aserving platter and sprinkle with additional Aleppo pepper.

Keyword asparagus, asparagus salad, corn salad, easy salad, spring salad

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