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Asparagus, white corn and blue cheese salad

  • 1 lb. asparagus, sliced thinly on the bias
  • 2 ears sweet white corn, cut off the cob
  • 3 Tbsp. olive oil
  • 2 tsp. white-wine vinegar
  • Salt & pepper to taste
  • 1 head butter lettuce, washed & cleaned
  • 4 oz. blue cheese, crumbled

    In a medium kettle, bring 2 quarts of water to boil. Blanch asparagus and corn for 1 minute. Remove corn and asparagus from water and plunge immediately into an ice bath. In a small bowl, mix together olive oil, vinegar and salt & pepper. In a large bowl, toss the lettuce with half of the mixture, coating evenly. Divide lettuce among 4 plates. Toss the drained corn and asparagus in the remaining mixutre. Correct seasoning and top each plate with asparagus, corn and blue cheese.


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