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Grilled Asparagus and Corn Salad with Whole Lemon Vinaigrette

August 2, 2015
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Yummy summer salad!

  • 1 bunch asparagus, ends trimmed and cut in half
  • 2 tablespoons extra virgin olive oil
  • Salt
  • Pepper

Place the asparagus into a bowl. Add the olive oil, salt and pepper. Toss and grill till golden brown. Transfer to a serving bowl.

  •  2 to 3 fresh corn on the cob, the kernels taken off

Add the fresh corn to the bowl with the asparagus.

Lemon Vinaigrette

  • 1 large or 2 small lemons, washed, cut in quarters and seeds taken out
  • ½ cup extra virgin olive oil
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Parmigiano Reggiano cheese

Place the lemons, oil, water, salt and pepper into a blender. I used my vitamix but any blender can be used. If using a regular blender, the mixture may need to be strained.  Blend the ingredients till a smooth dressing is formed. Taste for seasonings. Add about ½ a cup to the asparagus and corn. Toss well and garnish with grated Parmigiano Reggiano cheese.

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