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.
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.
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