|Rainier cherries...get 'em while you can!|
Taking inspiration from the fresh veggies available right now, I searched for ideas on what to do with the veggies I had in the fridge. I had a large bunch of asparagus and 8 ears of fresh corn. I gave mom a few of the ears of corn and a handful of the asparagus, then set out to make a salad from the rest.
|Grilled asparagus and corn salad|
|Grilling brings out a fabulous smokey flavor!|
Next, wash and trim the asparagus. These take a little less time and you just have to flip them once after about five minutes. Then another few minutes and they're done. I did mine in two batches since I had so much. I love watching them get brown and lovely. It's all I can do not to eat them right out of the pan.
Cut the corn off the cob, chop the asparagus into bite-sized pieces and mix. I added about a Tbs of olive oil, the juice and zest of one medium lemon, pinch of parsley, oregano and basil. A little more salt and pepper to taste and you're done. Dear chef, don't fret over it, just keep tasting till you get the right mixture. This is a light summer dish, so go easy on the lemon and keep adding a little more till you get it right. This was wonderful a little bit warm, and even better the next day after it cooled in the fridge. The lemon had a chance to settle into the asparagus, which was smoky and grilled and still crispy to the bite.
Enjoy your summer.