Utah Signs of Summer – Halloween Stuff, Angry Bears & Poopy Swimming Pools.
Signs of summer along the Wasatch Front… First, Target is already hauling out their Halloween stuff. Our neighborhood pool is closed for a “fecal accident.” And there are pissed-off black bears charging at campers, and the Utah DWR says “They’re cranky because they’re hot.” Oh. Well, I feel much better about camping now. Just offer the bear gnawing on your leg a cool beverage!
Plus! Llama therapy and our most tasty salad yet- you’re going to love this salad with a deep, abiding passion. BTW: craving more summer salads? Try the glorious German Potato Salad here, and Watermelon Salad with Balsamic Vinegar here.
Asparagus and Corn Salad
- 3 ears corn, shucked
- 2 bunches asparagus, ends trimmed and cut in 1-inch pieces
- 1/2 cup chopped fresh herbs (cilantro, basil, parsley, whatever you like)
- 1/4 cup olive oil
- 1 tbsp lemon juice
- 1 tbsp rice wine vinegar
- 1 tsp honey (can replace with sugar or agave)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Fill a large pot with water and bring it to a boil.
Add the shucked corn to the boiling water and boil for about five minutes. Remove the corn from the pot and set it aside to cool.
In the same water used for boiling the corn, add the cut asparagus for 2 minutes, just until they’re cooked – you want them to still be bright green and crisp. Remove from the pot and set aside to cool.
Once the corn is cool enough to touch, cut off the kernels and add them with the asparagus pieces to a large bowl.
In another bowl, whisk the herbs, olive oil, lemon juice, vinegar, honey, salt, and pepper. Drizzle the dressing over the corn and asparagus. Mix together and chill until ready to serve. This salad holds up beautifully for up to two days without losing its crunch.